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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Taken from the 100 Best Italian Recipes - Brand Names Ingredients:
8 ounces rotini pasta, uncooked |
2 medium tomatoes, halved lenghtwise and thinly sliced |
3 ounces pepperoni, sliced and divided |
1 (15 ounce) can red kidney beans, rinsed and divided |
1/2 cup pimiento-stuffed green olives |
3/4 cup grated parmesan cheese |
8 ounces italian salad dressing |
8 large romaine lettuce leaves, thinly sliced |
Directions:
1. Cook pasta according to package directions; drain. Cool slightly.
2. While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3 quart glass serving bowl.
3. Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.
4. Top with lettuce; cover and chill at least 1 hour or up to 24 hours.
5. To complete recipe, toss salad gently just before serving.
6. Note: prep and cook time does not include chilling time.
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