This pasta salad, full of colorful vegetables, is perfect for a summer meal.
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6 ounces uncooked dried angel hair pasta, broken into thirds
34 cup fat free Italian dressing
14 cup sliced black olives
14 cup (1 12 ounces) pepperoni slices
14 cup chopped fresh basil leaves
12 pound (1-inch thick) cubed 1/2-inch
2 large (2 cups) tomatoes, cubed 1-inch
1 medium (1 cup) green bell pepper , chopped
STEP 1
Cook pasta according to package directions. Rinse with cold water. Drain.
STEP 2
Place pasta and all remaining ingredients in large bowl; toss to coat well. Cover; refrigerate at least 2 hours.
