This recipe comes from my Taste Of Home mag, which I LOVE! I would recommend it to anyone in a recipe rut, or just looking to try something new. I get the subscription (which I probably won't renew - there's so many recipes I already need to try!), but their website is great too.
"This recipe combines the coolness of salad and the zesty seasonings of pizza. It's perfect for a warm-weather get-together"
1 pkg (12 oz) tricolor spiral pasta
2 cups cubed part-skim mozzarella cheese
2 cups cubed cooked chicken
1 lrg green pepper, chopped
1 lrg sweet red pepper, chopped
1 cup sliced fresh mushrooms (i omitted this - not a fan of mushrooms)
2 cans (2-1/4 oz each) sliced ripe olives, drained
6 green onions, sliced
1 pkg (3-1/2 oz) sliced pepperoni, halved
1/2 cup vegetable oil (i used olive oil instead)
1/3 cup red wine vinegar
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Cook 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 a small bowl, whisk together the remaining ingredients. pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving. Yield: 14 servings (it really does make a lot).