Pasta Salad

Priscilla's Pasta Salad

Great for a summer cook out or a lunch at the office! I have made this a few times and it is a crowd pleaser!

Yield:  10

Ingredients:

16 oz Radiatore, Campanelle, or gluten free Penne pasta

1 pint grape tomatoes

1 1/2 tsp minced garlic

8 oz mozzerella fresca pearls

10 fresh basil leaves

5 oz sliced pepperoni

12 oz Olive Garden Italian Dressing, regular or light

1/2 tsp salt

Instructions:

1.  Cook the pasta according to package instructions. Rinse in cold water and set aside.

2.  While the pasta cooks, slice the grape tomatoes in half and add them to a large bowl with the salt. Add the minced garlic and toss the tomatoes to mix in the flavor. Add the mozzarella pearls.

3.  Finely chop the basil leaves, leaving the stems out. Add this to the large bowl. Slice the pepperoni in half and add these into the pasta salad. Toss the ingredients.

4.  Add the salad dressing and toss to coat the ingredients evenly. Add the pasta and toss to coat. Cover and refrigerate overnight. If you prefer to serve sooner, let refrigerate at least one hour before serving. Always toss the ingredients before serving to distribute everything evenly again. Enjoy!