1 (8 oz.) pkg. rotini noodles
1 or 2 cans artichoke hearts, Drained and quartered
1/4 lb. Genoa salami sliced thin and Cut into 1/4 inch strips
1 can pitted ripe olives sliced
1/4 c. grated parmesan cheese
1/4 c. olive oil (use more as needed)
1 tbsp. fresh squeezed lemon juice
1/2 to 3/4 tsp. salt
Freshly ground pepper
1/2 lb. fontina or fontinella cheese cut into 1/4 inch strips (2 cups)
Pepperocini peppers and Diced pimento, (optional)

In a 4 quart bowl, combine artichoke hearts, salami, olives, parmesan cheese, (pepperocini peppers, diced pimento). Add olive oil, lemon juice, oregano, salt and pepper; toss well to coat ingredients evenly with dressing. Add fontina (sharper flavor) or fontinella (milder flavor) cheese; toss again. Meanwhile, cook noodles according to package directions; drain. Add to salami cheese mixture; toss and serve immediately. Or cover and chill 2 to 3 hours. Toss before serving. While chilling, stir occasionally, and add more olive oil and oregano as needed.