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Colette & Cassi's Country Kitchen!

Italian Pizza Salad

1-1/4 cups (3-1/2 ounces) uncooked dried wagon wheel pasta
2 cups cherry tomatoes, halved (or grape tomatoes left whole)
1/2 cup sliced green onions
1/2 cup Italian salad dressing
1/2 pound (1-inch thick) sliced deli American cheese, cubed 1/2-inch*
2 ounces sliced deli pepperoni, halved
1/2 teaspoon dried Italian seasoning
1/4 teaspoon coarsely ground pepper

Cook pasta according to package directions. Rinse with cold water. Drain.

Combine cooked pasta and all remaining ingredients in large serving bowl; toss to coat. Cover; refrigerate until chilled (2 to 3 hours).

*Substitute 1/2 pound (1-inch thick) slice deli provolone cheese, cubed.