1 (16 oz.) box tri-colored rotini pasta
3/4 cup sliced green stuffed olives
1 small red onion, diced
1/2 jar roasted red peppers, diced (about 1 1/2 cups)
1/4 cup sliced pepperoncini rings
1 (6 oz.) jar marinated artichoke hearts, drained and chopped (reserve marinade)
1/4 lb. salami, diced into small pieces (can use pepperoni too)
1 cup Mozzarella cheese, cubed into small cubes (can use cheddar if preferred)
1 (6 oz.) can sliced black olives, drained (Pearls)
1/4 cup Italian dressing
2 tbsp. mayonnaise
1/2 shredded Parmesan or Romano cheese

Cook pasta in salted boiling water about 10 minutes until al denté. Drain and run cold water over to cool. Drain and put into large bowl.

Add olives, pepperoncini, onions, peppers, artichoke hearts, salami and Mozzarella cheese. Combine Italian dressing , reserved artichoke marinade and mayonnaise, mix well and pour over pasta mixture. Add shredded Parmesan or Romano cheese. Mix entire salad well. Cover with Saran or plastic wrap and refrigerate for at least 2 hours before serving.

Note: At serving time if pasta seems a little dry, drizzle with some olive oil and mix again.

Serves 6 to 8.

Submitted by: Beverly Burton