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:
- Boil pasta in salted water according to package directions. Drain, set aside and let cool.
- 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!
