Tuscan House Italian Pasta Salad

• 12 oz. tri-color veggie pasta
• 1 can (15 oz.) dark red kidney beans, drained and rinsed
• 1 can (2.25 oz.) black olives, drained
• 1 cup chopped assorted peppers (I used 2 small sweet and 1 Anaheim)
• 1 cup diced cucumber
• 1 diced Roma tomato King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 cups KRAFT Tuscan House Italian Dressing
• 1 cup KRAFT Shredded Italian* Five Cheese Blend
• 1/2 tsp. black pepper
• 2 oz. pepperoni (about 35 pieces)

1. COOK pasta according to package directions.
2. Rinse to cool completely; drain.
3. MIX in kidney beans, olives, cucumber and tomato.
4. ADD dressing and pepper; stir in.
5. SPRINKLE in cheese; blend.
6. Add pepperoni.
7. Refrigerate until serving.
8. Note: After refrigeration, salad may need to be tossed with additional dressing.

tricolor veggie pasta, dark red kidney beans, black olives, peppers, cucumber, italian dressing, italian, black pepper, pepperoni

Taken from www.kraftrecipes.com/recipes/tuscan-house-italian-pasta-salad-165246.aspx (may not work)