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
3/4 cup fat free Italian dressing
1/4 cup sliced black olives
1/4 cup (1 1/2 ounces) pepperoni slices
1/4 cup chopped fresh basil leaves
1/2 pound (1-inch thick) Alpine Lace® Deli Reduced Fat Mozzarella Cheese cubed 1/2-inch
2 large (2 cups) tomatoes, cubed 1-inch
1 medium (1 cup) green bell pepper , chopped
*Substitute 1 tablespoon dried basil
Cook pasta according to package directions. Rinse with cold water. Drain.
Place pasta and all remaining ingredients in large bowl; toss to coat well. Cover; refrigerate at least 2 hours.
Explore reviews fromour online community
I loved this salad, but the measurements were a bit off. The amount of dressing called for would have been far too much for only 6 oz of angel hair! I tripled the noodles and cut the dressing in half, and used shredded mozzarella instead of cubed. Everyone loved it!