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Ingredients
1 lb rotini, cooked, drained, and cooled
8 oz. sharp provolone, cut unto small cubes
1 cup mini pepperoni
1 cup black olives, quartered
1 cup grape tomatoes, halved
1 cup orange or yellow bell pepper, diced
1 cup onion, diced
1 to 2 cups Pesto Dressing (see below)
Preparation
Mix all ingredients together in a large bowl. Cover and chill for at least 2 hours before serving.
PESTO DRESSING:
Mix 4 Tbsp Italian Dressing Mix, 1/4 C water, 1/2 C vinegar, and 1 1/3 C olive oil together. Add1/2 C grated parmesan, and fresh minced garlic and basil, to taste. Mix well and chill.
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