1# 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 cup)
1/2 cup sliced pepperoccini rings (optional)
1 jar (small) marinated artichoke hearts, chopped
1/4# ( or less) salami, diced into small pieces
1 cup mozzarella cheese, cubed into small cubes (or Monterey Jack)
1 small can sliced black olives
1/3 cup Italian dressing
1 Cup Mayo (Best Foods) not miracle whip
1/2 cup shredded Parmesan or Romano cheese (not grated).
Seasoned salt, black pepper and garlic powder to taste.
1 tsp. Italian Seasoning
Cook pasta in salted boiling water about 10 min until al dente. Drain and run cold water over to cool. Drain and put into large bowl. Add olives, pepperocini, onions, peppers, artichoke hearts, salami and mozzarella cheese, and seasonings. Combine Italian dressing and mayo, mix well and pour over pasta mixture. Add shredded parmesan or Romano cheese. Mix entire salad well. Refrigerate at least 2 hours before serving. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again. Serves 6 to 8.