Wednesday, July 14, 2010

Italian Pasta Salad

 serves 16 (4 points +)

  • 16 oz. pasta
  • 6 oz. part-skim mozzarella cheese, diced
  • 2.25 oz. turkey pepperoni slices
  • 1 can artichoke hearts, chopped ( not packed in oil)
  • 1 green pepper, diced
  • 2 c. grape tomatoes, halved
  • 1/2 c. fat-free Italian dressing
  • salt, pepper, garlic powder and oregano to taste

Cook noodles. Drain and rinse in cold water. Combine remaining ingredients and toss to coat. Cover and refrigerate until serving.

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