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

Cook pasta in salted boiling water for about 12 minutes until aldenté. Drain and run cold water over to cool. Drain and put into large bowl.

Add olives, pepperoncini, onions, peppers, artichoke hearts, salami and cheddar 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. Refrigerate 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