Tuscan House Italian Pasta Salad

The 365 Dinner Project


  • 12 oz. tri-color veggie pasta
  • 1 can (15 oz.) dark red kidney beans, drained and rinsed
  • 1 can (2.25 oz.) black olives, drained
  • 1 cup chopped assorted peppers (I used 2 small sweet and 1 Anaheim)
  • 1 cup diced cucumber
  • 1 diced Roma tomato
  • 1-1/2 cups KRAFT Tuscan House Italian Dressing
  • 1 cup KRAFT Shredded Italian* Five Cheese Blend
  • 1/2 tsp. black pepper
  • 2 oz. pepperoni (about 35 pieces)

Make It

  • COOK pasta according to package directions. Rinse to cool completely; drain.
  • MIX in kidney beans, olives, cucumber and tomato.
  • ADD dressing and pepper; stir in.
  • SPRINKLE in cheese; blend. Add pepperoni. Refrigerate until serving.
  • Note: After refrigeration, salad may need to be tossed with additional dressing.

View original post

~ by accordingtoleanne on July 5, 2015.

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