Two Cheese Italian Pasta salad

We had a department luncheon on Thursday and I brought in several items, including this dish. I liked it for the ease and tastiness of it. I normally do not like pasta salads mixed with bottled Italian salad dressing, but this tasted refreshing. I loved the combination of the feta cheese and Parmesan, and the cherry tomatoes imparted a slight sweet flavor in contrast to the salty tones from the cheese and Italian dressing. You can customize the flavors to what you have on hand, or to your tastes! It is a perfect item to bring to a picnic, potluck, or BBQ.

Ingredients:
1-lb medium-sized pasta (I used medium shells)
Splash of olive oil
Ken’s Lite Northern Italian w/Basil & Romano dressing
4-oz of pepperoni slices, chopped
4-oz crumbled Feta cheese (Reduced-fat is fine)
10-oz container cherry tomatoes, sliced in half
6 Tbsp. grated parmesan cheese

Directions:
1. Cook the pasta according to package instructions. Once cooked, drain the pasta, but do not rinse; you want all that starch to say on there so the dressing sticks to the pasta. Let the pasta cool a bit
2. Combine the remainder of the ingredients. Cover and put in the fridge until it is cold.

Tip: I usually add more dressing at this point too because a lot of the first addition has absorbed, and I like a lot of dressing on it. Toss and serve!

To shake things up a bit you could add:
Gorgonzola cheese
Chopped peppers
Lemon juice
Olives

Source: Adapted from One Particular Kitchen