Italian Pasta Salad
  • 2 lbs dry short pasta
  • 2 bell peppers, small dice
  • 1 stick {approx. ½ lb} pepperoni, small dice
  • 1- 6.5 oz can sliced black olives, drained
  • 4 cups quartered, marinated artichoke hearts, drained
  • 8 oz pearl mozzarella balls
  • 12 oz jar roasted peppers, thinly sliced
  • 2 cups Italian dressing
  1. Cook the pasta to al dente, drain and rinse under cold water.
  2. Toss the pasta together with all of the ingredients until evenly distributed. Season with salt and pepper to taste.
Recipe by LeMoine Family Kitchen at