| 1 package U-Bake uncooked rotini pasta | |
| 2 | tablespoons salad supreme seasoning |
| 1 | medium red bell pepper, chopped |
| 2 | plum (Roma) tomatoes, chopped |
| 1 | large green bell pepper, chopped |
| 1 | package (3.5 oz) sliced pepperoni |
| 8 | oz fresh mozzarella ciliegini (cheese balls), drained, halved |
| 3 | green onions with tops, sliced (about 1/2 cup) |
| 1/2 | cup sliced pimiento-stuffed green olives |
| 1 | cup zesty Italian dressing |
| 1/4 | cup shredded Parmesan cheese |
- 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.
