Layered Pizza Pasta Salad
1 box (16 oz) rotini pasta (I like using the tri-color rotini)
1 teaspoon Italian seasoning
1 medium red bell pepper, chopped
2 Roma (plum) tomatoes, chopped
1 large green bell pepper, chopped
1 package (3.5 oz) sliced pepperoni
1 container (8 oz) fresh mozzarella ciliegini (cheese balls), drained and halved
3 green onions, with tops, sliced
1/2 cup sliced pimento-stuffed green olives
1 cup zesty Italian dressing
1/4 cup of shredded Parmesan cheese
Cook and drain pasta as according to package instructions. Rinse with cold water to cool; drain.
In a 3 or 4 qt clear bowl (unfortunately, mine is not so clear, but it's all I had), layer 4 cups pasta, 1/2 teaspoon Italian season, then in order red bell pepper, tomatoes, green bell pepper, remaining pasta, remaining 1/2 teaspoon Italian seasoning, the pepperoni, mozzarella, green onions and olives.
Pour dressing over salad; sprinkle with Parmesan cheese and refrigerate 2 hours.
Stir just before serving!
