This not only tastes great but it looks amazing too… super Summer fancy.
1 box Barilla spiral pasta (I use multi-color), 16 ounce
2 c grape tomatoes (or cherry cut in half)
1 large orange or green bell pepper, chopped
1 c green or black olives, or a little of both
1 c marinated artichoke hearts
1/2 c diced pepperoncini
1/2 lb sliced salami, cut slices into quarters
1/2 lb Sargento provolone cheese, cut into 1/2″ sections
2 stick celery, chopped
1 small red onion, diced
2 c broccoli florets (bite sized)
1 sliced avocado
1 c feta cheese
1-1/2 – 2 bottle Paul Newman Italian dressing (that’s what I prefer)
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a LARGE mixing bowl start adding all of your chopped up vegetables, add all the cheeses and salami. Some of the amount of these ingredients vary depending on personal preference.
Add 1 bottle of salad dressing and stir. You will probably need to add 1/2 of the 2nd bottle. Stir and refrigerate. Before serving, add the other 1/2 of the 2nd bottle. As the salad sits it will absorb the salad dressing, so be sure to save that 2nd 1/2 of the 2nd bottle before serving. Enjoy!