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3/4 lb. thin spaghetti
1 cup pepperoni, diced
1/2 cup bell pepper, chopped
1/2 cup cherry tomatoes, halved
1/2 cup onion, chopped
1/2 cup cucumber, chopped
1/2 cup black olives, chopped
8 oz. italian dressing
1 cup pepperoni, diced
1/2 cup bell pepper, chopped
1/2 cup cherry tomatoes, halved
1/2 cup onion, chopped
1/2 cup cucumber, chopped
1/2 cup black olives, chopped
8 oz. italian dressing
In a large saucepan, cook spaghetti according to package directions to al dente. Rinse in cold water and drain well. Meanwhile, toss pepperoni, bell pepper, tomatoes, onion, cucumber, and olives. Add spaghetti and pour dressing over top. Toss lightly to coat. Chill until serving.
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Source:
Modified from Taste of Home
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Published in
Sides/Salads
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Tuesday, 07 September 2010 14:04
posted by
Michelle
Super duper yummy! Kenneth still likes his grandma's much better but it has dairy in it. I thought it was GREAT.
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