Serves: 12
Total Calories: 127

1 (13 1/4-ounce) package whole-wheat elbow macaroni, cooked, drained and cooled
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1 (10-ounce) container grape tomatoes
1 (3 1/2-ounce) package pepperoni, quartered
1/2 cup red onion, chopped
1 (8-ounce) package Cheddar cheese cubes
1 (16-ounce) bottle Italian salad dressing

Mix all ingredients except salad dressing together in a large bowl with a lid. Add salad dressing to taste; toss to mix well. Refrigerate for at least 4 hours up to 24 hours, stirring or shaking occasionally. Keep refrigerated until ready to serve.

Tip: Slices of zucchini bread are scrumptious served alongside salads. Cut shapes from softened butter with mini cookie cutters, and place on a glazed new terra cotta saucer to serve.

Nutritional Facts:

Serves: 12
Total Calories: 127
Calories from Fat: 97

More Recipes from the Summer In the Country Cookbook:
Beverly’s Fried Chicken
Country-Style Baked Potato Salad
Jen’s Pulled Pork
Super Hero Sandwich
Grandma Alice’s Tomato Salad
Mother’s Cucumber Salad
Sweet Beans
8 Great Burgers
Grand Ma-Ma’s Deviled Eggs
E-Z Pickled Beets & Eggs
Shortcut to Grandma’s Pickles
Michele’s Fruit Sticks
Perfect Picnic Pineapple
Sandy’s Chicken-Rice Bake
Sunbonnet Casserole
Chicken Basket
Zesty Horseradish Coleslaw
Watermelon Lemonade
Lemon Daisy
Midwest Family Picnic Salad
Mexican Burgers
Country Corn Salad
Grilled Cuban Sandwiches
Zesty Bean Salsa
Ham & Macaroni Picnic Salad
Ada’s Famous Broccoli Salad
Picnic Barbecue Beans
Mike’s Grill Surprise
Homemade Potato Salad
Confetti Coleslaw
Grandmother’s Garden Macaroni Salad
Summertime Pasta Salad
Aunt B ’s Turkey Sandwich