Layered Pizza Salad

Layered Pizza Salad

A twist for takeout—supreme pasta serves 10 with ease.

Prep Time

45

Minutes

Total Time

2:45

Hrs:Mins

Makes

10

servings

1
package (16 oz) 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
  1. 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.
Makes 10 servings (about 1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Can't find fresh mozzarella ciliegini (cheese balls)? Use sliced mozzarella sticks instead.
One teaspoon Italian seasoning can be used in place of the 2 tablespoons salad supreme seasoning.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 170),
  • Total Fat 18g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 1200mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.