INGREDIENTS:
4 Cups Cooked Fusilli or Farfalle pasta-Cooked according to pkg. directions.
Fusilli (corkscrews) and farfalle (butterflies) are perfect for sauces with chunks of vegetables and meat because the folds and cavities hold the pieces.
One half of a small Sweet Vidalia Onion
One half of a small Red Bell Pepper
One 3.8 oz. can black olives-drained
One half of a 3.5 oz. pkg. Sliced Pepperoni (25 slices)
1/2 Cup ea. : Mayo, Robusto Italian Salad Dressing, Grated Parmesan Cheese
DIRECTIONS:
Place Onion, Bell Pepper and Olives in a food processor. Pulse until finely minced. Pour over pasta.
Place Pepperoni in food processor and pulse until small pieces remain. Pour over pasta.
Combine Mayo, Robusto Italian Salad Dressing, and Grated Parmesan Cheese.
Pour over Pasta. Stir well to coat. Refrigerate 1 hour before serving for flavors to marry.
Serves: 4