Summer Pasta Salad Submitted by Amanda G., GA-116th ACW Ingredients 1: 12-ounce box of tri-color rotini 12 small slices of turkey pepperoni (regular pepperoni works also) 5 large slices of deli salami 4 ounces mozzarella 1/4 cup parmesan 3/4 cup light Italian dressing 1: 4-ounce can of sliced button mushrooms 1/2 cup sliced black olives Preparation 1. Cook pasta al dente per instructions on box. Strain in a colander     and place hot pasta in a mixing bowl. 2. Cover warm pasta with 1/4 cup Italian dressing. Mix to ensure that     all pasta is coated. Cover pasta and place in refrigerator until     completely cool. 3. While pasta is cooling, cut pepperonis into fourths, cut salami     into pieces that are about the same size as pepperonis, cut     mozzarella into bite-size cubes, and drain black olives and mushrooms. 4. Once pasta is cool, incorporate all ingredients that have been prepared     into pasta. Cover with the last 1/2 cup Italian dressing and 1/4 cup parmesan. 5. Toss gently. 6. Serve.

Characteristics Ready in under 30 minutes

Eat This For: Snack Entree Side dish