Pasta Salad

• 1 (16oz) package tri-color spiral pasta
• 3 cups cherry tomatoes, halved
• ½ lb. provolone cheese, cubed
• ½ lb. salami, cubed
• ¼ lb. sliced pepperoni, cut in half
• 1 large green bell pepper, cut into 1” pieces
• 1 (10oz) can black olives, drained
• 1 (4oz) jar pimentos, drained
• 1 (8oz) bottle Italian salad dressing

• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes, or until al dente.
• Drain and rinse with cold water.
• In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green peppers, olives, and pimentos.
• Pour in salad dressing and toss to coat.

Sugar-Free Lemonade

• 1¾ cups sugar-free sweetener, granulated
• 1½ cups lemon juice
• 8 cups water

• In a small saucepan, combine sugar-free sweetener and 1 cup of water.
• Bring to a boil and stir to dissolve sweetener in water.
• Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp.
• In pitcher, stir together chilled sweetener/water mix, lemon juice, and remaining 7 cups of water.