September 17, 2004, Newsletter Issue #195: Back to School!

Tip of the Week

Pasta and Pepperoni salad

1 (16 ounce) package fusili pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (8 ounce) bottle Italian salad dressing

Cook pasta according to package directions. Drain, and rinse with cold water.

In a large bowl, combine pasta with tomatoes, cheese, pepperoni, green pepper and olives. Pour in salad dressing, and toss to coat.

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