8 ounces Angel Pasta
1 large tomato, chopped
1 package (3 ounces) sliced pepperoni
1 can (2 1/4 ounce) sliced ripe olives drained
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, Parmesan cheese, oil, and garlic salt and powder. Drain pasta; add to tomato mixture and toss to coat.
I make this with half the pepperoni and serve as a side dish.
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