September 2008 Pizza Pasta Salad 3 cups dry penne pasta (prefer whole wheat), cooked, drained and cooled 4 medium tomatoes, chopped (about 4 cups) 4 ounces vegetarian pepperoni chopped (or turkey salami) 1 cup lite mozzarella crumbles 1/2 cup chopped fresh basil (or 2 Tbsp dried...or oregano) 1/2 cup lite grated parmesan cheese 1/2 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing (or something close to that) Toss all ingredients in a large bowl Cover and refrigerate at least one hour to blend flavors OR This dish can be served hot. Just toss the hot cooked pasta with the remaining ingredients and serve immediately. Makes 6 (1 1/2 cup servings) Count as 2 starch, 1 1/2 protein, 1 fat and a veggie About 275 cals Adapted from a recipe from www.kraftfoods.com Archived Recipes Copyright 2002-2007 - Lisa Merrill