1 (12 oz) box Whole grain or high fiber pasta of choice 
2 small Bell peppers, diced (I used green and red)
1 (10 oz) container Grape tomatoes, cut in half
1 cup Mozzarella, diced (or shredded)
1 (2.25 oz) can Sliced black olives
1/2 cup Turkey pepperoni, diced
1/3 cup Parmesan cheese, grated
2 tbs Fresh basil, finely chopped (optional)
1/4 cup Olive oil
1/4 cup Red wine vinegar
2 tbs Lemon juice
2 tsp Dried Italian seasoning
1/2 tsp Garlic powder
1/2 tsp Salt
1-2 tbs Sweetener of choice (or to taste)
Cook pasta according to package directions, or until tender (al dente). Rinse under cold water in a colander.
Combine pasta with the rest of the ingredients (everything except the dressing) in a large bowl.
To make the dressing, place everything for the dressing in a small bowl, and whisk to combine. Toss dressing into pasta mixture in large bowl, until everything is evenly coated in dressing.
Refrigerate for at least 1 hour before serving, (this chills the pasta salad, which allows it to taste the best, but it is an optional step). Store in the fridge in a sealed container for up to one week.
Servings (1 cup per serving) 12
Calories per Serving 175
Fat 7 g
Saturated Fat 1 g
Carbohydrate 8 g
Fiber 3 g
Sugar 2 g
Protein 6 g
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