Pepperoni Pasta Salad
1 pound small pasta
3/4 cup freshly grated Parmesan cheese
4 ounces fresh mozzarella pearls
3 ounces sliced pepperoni
2 large Roma tomatoes, chopped
1/2 large green bell pepper, diced
1/2 cup sliced black olives
1/2 cup sliced red onion
3/4-1 cup Italian salad dressing
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse under cold water until pasta is cool.
Meanwhile, combine cheeses, pepperoni, tomatoes, bell pepper, olives, onion, and salad dressing in a large bowl.
When pasta is cool drain well and add to bowl with pepperoni and vegetables. Toss to combine. Refrigerate covered for a minimum of 1 hour but up to 24 hours.