12 oz. tri-colored rotini pasta (I use Barilla)
1 large sweet onion, cut up
1/4 lb. salami, cut up (Primo Genoa)
5-6 small or 2 medium red, yellow, orange or green peppers
1 cup Feta cheese
4 oz. sliced ripe black olives
1 cup fresh baby spinach leaves
8 oz. frozen petite peas (1/2 bag)
4 oz. frozen sweet white corn (1/4 bag)
1/2 pint grape tomatoes
6 oz. Paul Newman's Italian dressing

Cook noodles according to package directions. Drain and let cool.

Cut up onion, salami and peppers. In a bowl, add all ingredients, dressing and mix. Cover with Saran or plastic wrap.

Let set in refrigerator overnight before serving.

Submitted by: Leslie Rosenwinkel