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8 to 10 servings
  • 1 (12-ounce) package tri-color pasta (Ronzoni Radiatore preferred)
  • 1 pint grape tomatoes, cut in half
  • 1 (15-ounce) can chickpeas or garbanzo beans, drained
  • 1 green bell pepper, diced
  • 1 small onion, diced (about 1 cup)
  • 1 (8-ounce) package sharp Cheddar cheese, cubed
  • 1 (6-ounce) can black olives, drained
  • 1 (5-ounce) package mini pepperoni
  • 1 (5-ounce) package garlic and cheese croutons
  • 1 (0.7-ounce) package Italian salad dressing mix (Good Seasons preferred)

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook the pasta until al dente. Drain in a colander, and rinse with cold water.

When cool, transfer the pasta to a large bowl. Add the tomatoes, chickpeas, pepper, onion, cheese, olives, pepperoni, and croutons and toss to combine. Prepare the Italian salad dressing according to the package instructions and pour over the salad. Toss well and serve.