1 16oz box Rotelli pasta, cooked
1 8oz can black olives, quartered
8 oz Italian Salami, julienned
1 cup Pepper Jack Cheese, small cube
1 cup marinated artichoke, large chop (reserve marinade)
1/2 green Bell pepper, small chop
1/2 red Bell pepper, small chop
1/2 med. red onion, small chop
2/3 cup Italian Dressing (Newman's or Wishbone)
1 1/2 tsp. salt
1 tsp. pepper

Cook pasta until al denté. Drain and rinse pasta with cool water. Allow pasta to drain well after rinsing with cool water.

In a large mixing bowl combine pasta ,olives, salami, cheese, artichokes, bell peppers and onion. Pour Italian dressing and reserved marinade from the Artichokes over mixture, folding gently to combine. Allow salad to marinate covered in the refrigerator for at least 2 hours (overnight is best).

Submitted by: Joseph Campobasso