2 boxes tri-color spiral pasta

Cook and rinse in cold water. Set aside.

1/4 c. red wine vinegar
3/4 c. olive oil
Italian seasoning spice to taste
Pepper
Lots of grated Parmesan cheese

Mix and set aside.

4 green peppers, chopped
Celery, chopped
1 bag carrots, peeled and sliced
2 cans black olives, seedless
2 cans green olives, seedless
2 jars seasoned artichoke hearts
1 lg. red onion, sliced and ringed
1/2 lg. elephant garlic, chopped fine
Fresh parsley, chopped

Mix everything together. Add extra cheese, if desired. Best served chilled overnight.