Ingredients
12 oz Tri Colored Pasta, cooked al dente (drain and chill)
8 oz Pepperjack Cheese, cubed
1 Orange Pepper, diced
1 Yellow Pepper, diced
1 Sweet Red Pepper, diced
8 oz sliced pepperoni
1 Vidalia onion, chopped
1 cup Cilantro, finely chopped
Coarse ground pepper to taste
2 tsp garlic powder
2 tsp basil
1 bottle Balsamic Vinagrette Salad Dressing
Preparation
Toss all ingredients together; use 1/3 bottle of Balsamic Vinagrette or more as you prefer. Remember….the pasta will “soak up” the Vinagrette and it is best to add (more) before serving.
