Pizza Pasta Salad
Contributed by Susan

1 pound Rotini, Twists or Spirals, uncooked (I used the spirals with the
  three colors -- it was pretty)
3 oz. sliced pepperoni (about 3/4 cup)
3 oz. sliced Provolone cheese (about 1 cup)
12 cherry tomatoes, halved (about 1 1/2 cups)
1/2 cup grated Parmesan cheese
1/2 cup Italian salad dressing (I used at least twice this amount)
1 tsp. Italian seasoning
1/2 t. minced garlic
1 green bell pepper, ribs and seeds removed, sliced into rings
2 1/2 7-inch rounds of pita bread

Prepare pasta according to package directions.  While pasta is cooking,
cut pepperoni slices into fourths and slice the Provolone cheese into
matchstick-size pieces.  Place in large bowl.  Add cherry tomatoes,
Parmesan cheese, Italian dressing, Italian seasoning and garlic.  When 
pasta is done, drain and rinse with cold water.  Drain again.  Add pasta 
to cheese mixture and mix well.  Quarter the pita bread rounds and place 
around a large platter.  Top with pasta salad and garnish with green pepper 
rings.