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Layered Pizza Salad

  • 10servings
  • 165minutes
  • 420calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package (16 oz) uncooked rotini pasta

  2. 2 tablespoons salad supreme seasoning

  3. 1 medium red bell pepper, chopped

  4. 2 plum (Roma) tomatoes, chopped

  5. 1 large green bell pepper, chopped

  6. 1 package (3 1/2 oz) sliced pepperoni

  7. 8 oz fresh mozzarella ciliegini (cheese balls), drained, halved

  8. 3 green onions with tops, sliced (about 1/2 cup)

  9. 1/2 cup sliced pimiento-stuffed green olives

  10. 1 cup zesty Italian dressing

  11. 1/4 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.

  2. In 3- or 4-quart clear bowl, layer 4 cups pasta, 1 tablespoon of the seasoning, the red bell pepper, tomatoes, green bell pepper, remaining pasta, remaining 1 tablespoon seasoning, the pepperoni, mozzarella, onions and olives.

  3. Pour dressing over salad; sprinkle with Parmesan cheese. Refrigerate 2 hours. Stir just before serving.

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