1 (12 oz) box Whole grain or high fiber pasta of choice  2 small Bell peppers, diced (I used green and red) 1 (10 oz) container Grape tomatoes, cut in half 1 cup Mozzarella, diced (or shredded) 1 (2.25 oz) can Sliced black olives 1/2 cup Turkey pepperoni, diced 1/3 cup Parmesan cheese, grated 2 tbs Fresh basil, finely chopped (optional)
1/4 cup Olive oil 1/4 cup Red wine vinegar 2 tbs Lemon juice 2 tsp Dried Italian seasoning 1/2 tsp Garlic powder 1/2 tsp Salt 1-2 tbs Sweetener of choice (or to taste)
Cook pasta according to package directions, or until tender (al dente). Rinse under cold water in a colander. Combine pasta with the rest of the ingredients (everything except the dressing) in a large bowl. To make the dressing, place everything for the dressing in a small bowl, and whisk to combine. Toss dressing into pasta mixture in large bowl, until everything is evenly coated in dressing. Refrigerate for at least 1 hour before serving, (this chills the pasta salad, which allows it to taste the best, but it is an optional step). Store in the fridge in a sealed container for up to one week.
Servings (1 cup per serving) 12 Calories per Serving 175 Fat 7 g Saturated Fat 1 g Carbohydrate 8 g Fiber 3 g Sugar 2 g Protein 6 g