- Tri colored Fusili - 1 pound (cooked aldante) (for calorie conscious people - buy whole wheat pasta)
- Cheddar or Colby jack or Monterrey jack cheese cubes - 6-8 (for calorie conscious people - crumbled feta and goat cheese or low fat cheddar or Colby jack)
- Plum tomatoes sliced in half - 5-6
- Olives - sliced green or whole black (without pits)
- Sliced onion - 1 medium
- Green, Yellow and Red peppers - 1/2 each. slit length wise
- Salami - cut into rounds a cup full (for calorie conscious people - turkey sausage -2 cut into rounds, for vegetarians - a cup full of button mushrooms)
- Olive oil - 2 tbs
- Herbs (Rosemary -1/2 tsp, Thyme -1/2 tsp, Basil -1/2 tsp, Parsley -1/2 tsp,Oregano -1/2 tsp)
- Crushed red peppers - 1 tsp
- Grated parmesan cheese - 1 tbs
- Fat free Italian salad dressing
- Salt and freshly ground pepper
Cook pasta Al Dante and set aside. Heat a skillet add olive oil. Lowe the flame. Then saute the onions (slightly they should be crunchy) then add the peppers, salami/turkey sausage/mushrooms, tomatoes and stir. Once the peppers are slightly cooked and yet retain their texture and color, add the herbs, salt and pepper. Stir. Add the cheese. Once they start to melt very slightly or become soft, remove from flame and toss into the cooked pasta. Add the olives, Italian salad dressing, crushed red peppers, some more salt and freshly ground pepper. You can either eat it warm or cool it in the refrigerator for a while and eat it as a cold salad. Garnish with grated parmesan cheese before serving.
Note: most people don't cook the ingredients. bit i do as the taste of raw peppers can be overbearing at times and they can be overly crunchy. If you don't find all those herbs mentioned above, just substitute with Italian seasoning.