Recipe of the Week: Summer Pasta Salad

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Ingredients
1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, grated
1/2 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into half-inch pieces
1 (10 ounce) can black olives, drained
1 (10 ounce) can of peas
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing

Directions
1
. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.

2. Dry pasta in a salad spinner or colander, and place in a large bowl. Add tomatoes, cheese, pepperoni, green pepper, olives, peas, and pimentos. Pour in salad dressing, and toss to coat.

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