Pizza pasta salad

1 lb. Rotini, Twists or Spirals, uncooked 3 oz. sliced pepperoni (about 3/4 C.) 4 oz. sliced Provolone cheese (about 1 C.) 12 cherry tomatoes (about 1 1/2 C.), halved 1/2 C. grated Parmesan cheese 1/2 C. non-fat Italian salad dressing 1 tsp. Italian seasoning 1/2 tsp. minced garlic 1 green bell pepper, ribs and seeds removed, sliced into rings 2 1/2 rounds (7-in.) pita bread Prepare pasta according to pkg. directions. While pasta is cooking, cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces. Place in a lrg. 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. Qt.er the pita bread rounds and place around a lrg. platter. Top with pasta salad and garnish with green bell pepper rings.