Pasta Salad

8 ounces linguine, or other pasta
1 cup cherry tomatoes, halved
1 ounce pepperoni, sliced and quartered
1/4 red onion, sliced to make rings
2 ounces feta cheese, crumbled
1/2 green bell pepper, chopped
2 tablespoons green olives, about 8-10 olives sliced
2 tablespoons black olives, about 8-10 olives sliced
1 tablespoon fresh basil, finely chopped
3/4 cup Fat-Free Bernstein’s Dressing

Cook pasta according to package directions until al dente. Drain, rinse with cold water, and drain again.

Combine pasta with halved tomatoes, pepperoni, onion slices, cheese, bell pepper, olives, and chopped basil. Toss with salad dressing. Add more or less dressing according to taste. Allow to chill throughly to blend flavors. Serve with crusty French bread.

When adding cheese to flavor salads, soups, and other dishes, try sharp cheeses. Besides complimenting other foods less cheese may be used, due to the stronger flavor.

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