Ingredients
12 oz package tri colored pasta, fusilli or any shape you choose, cooked al dente
1 red pepper
1 green pepper
1 yellow pepper
1 orange pepper
1 medium Vidalia Onion
8 oz sliced pepperoni
1 can pitted black olives
1 1/2 cups cilantro
12 oz Pepper Jack Cheese
Garlic powder
Pepper
1 bottle Balsamic Vinagrette Dressing
Preparation
Boil pasta according to directions; rinse with cold water, drain and keep chilled. Chop peppers, onions, cilantro. Drain and slice black olives. Chop Pepper Jack Cheese into bite size chunks. Toss all ingredients together in large bowl. Add pepperoni, sprinkle with garlic powder; pepper, basil and parsley. Toss well with 1/2 bottle of dressing; reserve additional dressing for adding just before serving as needed. Pasta tends to “soak it up” when stored. Chill and serve.
