2 (16 oz. ea.) pkgs. rotini pasta (twirls)
1 1/2 (12 oz. ea.) bottles vinaigrette dressing (I use Girard's four-cheese)
1 red onion, sliced into thin pieces
2 green bell peppers, sliced into thin pieces
6 tomatoes, coarsely chopped (I use Roma)
1 (6 oz.) pkg. sliced pepperoni (or any Italian meat)
salad seasoning, to taste (I use Johnny's salad and pasta elegance)
salt and pepper, to taste

Cook spaghetti according to package instructions to al denté. While straining pasta, rinse with cool water to avoid sticking.

Put pasta in a large bowl and add vinaigrette dressing and salad seasoning. Mix well. Add in all chopped vegetables and pepperoni. Season with salt and pepper and toss.

Refrigerate until salad is completely cool - this may take a couple of hours.

Makes enough to serve a large party, so cut ingredients in half for a smaller event.

Submitted by: Clarice O'Brien