Artichoke-pepperoni pasta salad

By claudiag

Ingredients

• 1 cup uncooked bow tie pasta
• 1 cup cubed part-skim mozzarella cheese or sharp chedder cheese
• 1 can water-packed artichoke hearts, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 ounces sliced pepperoni
• 1/4 cup shredded Parmesan cheese
• 1 small can garbonzo beans
• 1/2 cup Italian salad dressing

Preparation

Step 1

•Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mozzarella cheese, artichokes, olives, pepperoni, Parmesan cheese and garbonzo beans.
• Drain pasta and rinse in cold water. Add to salad. Drizzle with salad dressing and toss to coat. Chill until serving. Yield: 6 servings.