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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. |