Pizza Pasta Salad Recipe

I made this one for a picnic lunch I sent with my older kiddos at school.  It’s great because there is no mayo, so it can sit in the cooler without a lot of worry.  I would suggest buying mini-pepperoni’s instead of cutting regular sized ones.  But, the regular size were the only ones available that day.  To make life easy, you can even cut a piece of string cheese into circles, instead of cubing mozzarella from a block.

Ingredients:

1 lb pasta of choice (mini bow-tie’s make a great choice)
2 cups mini-pepperoni
2 cups chopped cherry tomatoes
1 lb mozzarella cheese, cubed
2 cups italian salad dressing

Directions:

1. Boil pasta in salted water according to package directions.  Drain, set aside and let cool.
2. Mix cooled pasta with remaining ingredients and place in fridge for at least 30 minutes before serving.

You can add anything your family likes to this recipe like; black olives, banana peppers, green bell peppers, onions, cooked and crumbled sausage… whatever you like on pizza!