Skinny Pepperoni Pasta Salad

Last week was "Teacher Appreciation Week" at my daughter's daycare/preschool center.  It was only her first couple of days attending the place but I didn't let that stop me from making or giving something special to her caretaker each day.   Even I can be creative last-minute.  

However, since I didn't have time to go shopping, I looked in my pantry for items on hand to make a side dish for their "Teachers' Potluck" last Friday.  Thank goodness I'm usually well-stocked with a variety of food items.  After digging around my shelves for ingredients, I came up with this simple and tasty pasta salad.  I heard that everyone really enjoyed it!  I only tried two bites of it so that the rest would go to the school staff but I doubt anyone could only eat one serving of this!  :-)



Skinny Pepperoni Pasta Salad

(Serves 12 - 15)

1 box (13 oz) of whole wheat (whole grain) pasta - I used rotini
1 cup (8 oz) of cubed reduced fat sharp cheddar cheese
2 medium tomatoes, chopped
1 and 1/2 cups of chopped green onions
1 bag (4 oz) of turkey pepperoni mini slices
1 cup of Zesty, low-fat Italian dressing - We always keep a bottle of this stuff on hand for marinating and grilling

Cook pasta on the stove according to the package directions.  Drain in a collander.  Run cool water over the pasta so it's not hot when you're combining it with the remaining ingredients. 

In a large bowl, combine the cooled pasta, cubed cheese, green onions, pepperoni slices and tomato pieces.  Stir.  Add the Italian dressing last.  Combine and coat the pasta well. 

Serve.  Or you can store in a plastic container in the fridge until ready to eat.  Past will keep in the fridge for up to three days.

This is a lighter, more refreshing salad that I think you'll enjoy in the warmer months.  It's like having your own delicious salad bar at home!