Italian Penne Salad
1 box (1 lb.) penne macaroni
1 sweet red pepper
1 green pepper
Small red onion, or 6-8 slices, chopped
50 slices pepperoni (that how they are labeled in my store)
1 small can black olives
Kraft Caesar Vinagrette dressing, approx. 1/2 cup. More or less to taste.
Salt and pepper to taste
Cook the penne in salted water, drain and rinse under cold water.
Chop the peppers and sweet red onion into small bits.
I nuked the pepperoni (10 sec.) to make it easier to separate, then cut into smaller pieces.
Chop up the olives.
Pour dressing over all.
This recipe was delicious immediately.
Perhaps you might want to add small mozzarella chunks, and maybe add grape tomatoes before serving. IMHO, the dressing really made it - I did not overdo.