This recipe is quite versatile. Add whatever veggies, cheese or meat you want – there are no set rules. If using a large, diced tomato, don’t add until just before serving. Enjoy!
1 lb. pre-cooked pasta – elbows, corkscrew, tri-colored, etc.
1 small red pepper – diced
1 small green pepper – diced
1 small can sliced black olives – drained
1/2 cup pitted, green olives
1/4 lb. diced yellow cheddar
1/4 lb. diced Provolone
1/4 lb. diced Genoa Salami
1 8 oz. bottle of Italian Dressing
While cooking the pasta, add all the other ingredients to a large bowl, set aside. Drain and rinse the pasta under cold water. Add to bowl and mix very, very well. Cover with plastic wrap and refrigerate several hours or even overnight – the longer the better.