500 g. cherry tomatoes cut in half.
600 g. of fusilli pasta.
237 g. sliced pepperoni( cut in half).
264 g olives (black).
237 g. provolone cheese cubes
1 large green bell pepper
1 bottle of American Garden Italian dressing
¼ teaspoon white sugar
_ PREPARATION
Bring a large pot of salted water to a boil.
Add pasta and cook for 8 to 10 minutes or as mentioned on the pack.
Make sure to dry the pasta in clean dish or paper towels to get the
water off.
In a large bowl, combine pasta with tomatoes, cheese, pepperoni,
green pepper, olives and sugar.
Pour in the American Garden Italian dressing and toss to coat.
Place in the refrigerator for at least a couple of hours for flavors to
come together before serving.
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