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Pizza Pasta Salad

March 11, 2013


1/2 lb garden corkscrew pasta

3/4 c. Italian dressing

24 pieces of pepperoni

1/3 c. feta cheese

12 olives cut into slices

1 tomato cut into cubes


Cook pasta in boiling, salted water, until cooked al dente (about 10 mins). Mix in dressing, tomato, and olives. Add pepperoni, and stir until completely mixed. Top with feta cheese, and serve with your favorite crackers. Best served cold. Great side dish, or entree.

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