1 lb. Tri-colored Rotini Pasta
3/4 cup stuffed green olives, sliced in half
1 med. red onion, diced
1 cup roasted red peppers, chopped
1/2 cup sliced pepperoncini rings
1 small jar marinated artichoke hearts, chopped
1/4 lb. dry salami, diced
1 cup mozzarella cheese, cubed
1 small can sliced black olives
1/3 cup Newman's Own Italian Salad Dressing
1 cup Mayonnaise
1/2 cup shredded Parmesan or Romano Cheese (not the grated kind)
Seasoned Salt, black pepper and garlic powder, to taste
1 tsp. dried Italian seasoning

Cook pasta in salted boiling water for about 10-12 minutes until al dente. Drain and run under cold water until cooled. Drain and put into large bowl; add olives, pepperoncini, onions, peppers, artichoke hearts, salami and mozzarella cheese. Mix well.

Combine Italian dressing and mayonnaise; mix well and pour over pasta salad in bowl. Add the Parmesan or Romano cheese; and mix well again.

Refrigerate at least 2 hours before serving. If pasta seems at all dry, drizzle a little olive oil and mix to combine.

Serves 6 to 8.

Submitted by: Beverly Burton