Rainbow Rotini Salad

• 8 ounces tri-color spiral pasta
• 4 ounces sharp white cheddar cheese, cut into cubes
• 4 ounces mild cheddar cheese, cut into cubes
• 4 ounces nitrate-free pepperoni, chopped
• 1 large tomatoes, seeded and chopped
• 1 small red bell pepper, seeded and chopped
• 1 small yellow bell pepper, seeded and chopped
• 3 green onions, thinly sliced (including the tops)
• 1/2 cup prepared light Italian dressing (or more if desired)
• 1 teaspoon italian seasoning
• SUBSTITUTIONS
• 4 ounces rotisserie chicken, cubes (instead of pepperoni)

1. Cook pasta al dente according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a large salad bowl combine cheese cubes, pepperoni, tomato, bell peppers and onions. Stir in cooled pasta.
3. Drizzle dressing over pasta salad. Sprinkle with Italian seasoning. Toss to coat.
4. Serve immediately, or cover and chill 2 to 24 hours before serving.

pasta, cheddar cheese, cheddar cheese, nitrate, tomatoes, red bell pepper, yellow bell pepper, green onions, italian seasoning, substitutions, rotisserie chicken

Taken from www.food.com/recipe/rainbow-rotini-salad-399161 (may not work)