Lighter Pasta Salad

6 Grape Tomatoes (diced) (any tomato cut small will do)
10oz Barilla Plus Rotini (cooked-about 2 cups uncooked)
1 small can of sliced Black Olives
3 oz Part-Skim Milk Mozzarella Cheese (FRESH is best!)
3 oz 2% Sharp Cheddar Cheese
2.5 oz Pepperoni
4 teaspoons of Parmesan-Romano Cheese Blend
3/4 cup of Ken's Light Northern Italian Salad Dressing

Cook pasta to desired doneness (usually about 10 minutes). When pasta is finished, drain and rinse with cold water to stop the cooking process. Let sit in sink and dry so does not make a watery salad. While pasta is cooking and cooling, cut the cheeses, tomatoes, pepperoni in bite-sized chunks. Put everything in a bowl or container. Mix together with the black olives, grated parmesan/romano blend (some put this on right before serving, but I like it all mixed together), and salad dressing. The longer you can refrigerate to have the fresh mozzarella and pasta soak up the dressing, the better. I make this the night before and it's wonderful the next day. Stir immediately before serving.

Makes 12-3oz servings. (This is meant to be a SIDE dish, not a main course)

**The regular pepperoni can be substituted for a turkey pepperoni or a lower salt/calorie version. I used the regular kind
**The pasta is Barilla Pasta Plus, so it's enriched with protein and a whole wheat pasta. If you use something else, the nutritional info will be different.

Number of Servings: 12

Recipe submitted by SparkPeople user NEWLIFE4ME73.