-
- Prep
- 20
-
- Total
- 35
-
- Serving
- 6
Ingredients
- 2 cups dry rotini pasta (small corkscrews)
- 1 cup garbanzo beans, rinsed and drained
- 1/2 cup (4 ounces) 3/4 inch Frigo® Mozzarella Cheese, cubed
- 1/2 cup (4 ounces) 3/4 inch cubed cheddar cheese
- 2 medium zucchini, thinly sliced
- 1 can (2.25 ounces) sliced ripe olives, drained
- 1/2 cup pepperoni, thinly sliced
- 4 medium tomatoes, cut in wedges
- 1 cup (4 ounces) Frigo® Shredded Parmesan Cheese, divided
- 1 cup Italian salad dressing
Directions
Cook the pasta according to the package directions. Rinse thoroughly and drain.
In a large bowl, combine the pasta, garbanzos, cubed Frigo® Mozzarella Cheese, zucchini, olives and pepperoni. Add the tomato wedges, 3/4 cup of the Frigo® Shredded Parmesan Cheese and the salad dressing. Toss gently to coat the ingredients with dressing.
Serve within 30 minutes. Sprinkle individual servings with the remaining Frigo® Shredded Parmesan Cheese.
Mozzarella Cheese Recipes
- Prep
- 15 mins.
- Total
- 45 mins.
Creamy Meatball and Gnocchi Stew
- Prep
- 8 mins.
- Total
- 15 mins
Ham and Cheese Croissants with Honey Mustard Glaze
- Prep
- 15 mins
- Total
- 1 hr 5 mins
