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Categories:
fusilli tomato mushrooms zucchini yellow squash red bell pepper Mozzarella cheese pepperoni cider vinegar olive oil chicken broth mustard garlic black pepper sugar basil oregano rosemary Parmesan cheese
Viewed: 39 - Published at: 4 years agoIngredients
- 1 lb fusilli
- 12 cup plum tomato, sliced
- 4 ounces mushrooms, sliced
- 12 cup zucchini, sliced
- 12 cup yellow squash, sliced
- 12 cup red bell pepper, sliced
- 4 ounces mozzarella cheese
- 1 ounce pepperoni, sliced
- 12 cup cider vinegar
- 14 cup olive oil
- 14 cup chicken broth
- 2 teaspoons Dijon mustard
- 12 teaspoon garlic powder
- 12 teaspoon black pepper
- 12 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 12 teaspoon dried rosemary
- 2 tablespoons parmesan cheese, grated
Method
- Cook pasta according to directions.
- Drain and cool.
- Mix vegetables, cheese, and pepperoni with pasta.
- Combine Dressing and toss with salad.
