Chicken Pasta Salad
|Tricolor spiral pasta||12 Ounce (1 Package)|
|Cubed part skimmed mozzarella cheese||2 Cup (32 tbs)|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Green pepper||1 Large, chopped|
|Sweet red pepper||1 Large, chopped|
|Sliced mushrooms||1 Cup (16 tbs)|
|Canned sliced ripe olives||4 1⁄2 Ounce, drained (2 Cans)|
|Green onions||6 , sliced|
|Sliced pepperoni||3 1⁄2 Ounce, halved (1 Package)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Italian seasoning||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
Cook the pasta according to package directions; rinse with cold water and drain well.
In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta.
In asmall bowl, whisk together the remaining ingredients.
Pour over the salad; toss to coat.
Cover and refrigerate the salad until serving.
Toss before serving.