Italian Veggie Pasta Salad
There isn't a better way to enjoy your veggies! Italian dressing, pepperoni and mozzarella add the right amount of zest.
2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz, drained1/4 cup low fat Italian dressing8 ounces bow ties pasta, or pasta of choice, cooked and rinsed with cold water and drained2 cups cauliflower florets, cut into small florets1/2 cup chopped green bell pepper1/2 cup mini pepperoni3/4 cup cubed mozzarella cheese
- Stir together diced tomatoes and dressing in a large bowl. Add pasta and all remaining ingredients; toss to combine and coat vegetables with dressing.
- Serve immediately or refrigerate until cold.