Minestrone Salad


5 cups uncooked bow tie (farfalle) pasta (12 oz)
1 can (15 oz) red kidney beans, drained, rinsed
1 package (3.5 oz) sliced pepperoni
4 Italian plum tomatoes, coarsely chopped
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1/4 cup shredded fresh Parmesan cheese (1 oz)
Freshly ground black pepper, if desired
1bottle (8 oz) Italian salad dressing (3/4 cup)


Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.

In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately, or cover and refrigerate until serving time.

Recipe shared from: http://www.bettycrocker.com/recipes/minestrone-salad/a7182181-d6ad-4b28-b5a4-c227376cad05