Summer Pasta Salad II

Ingredients

• 6 ounce artichoke hearts drained canned
• 2 ounce olives black sliced canned
• 0.3 cup broccoli fresh chopped
• 2 tablespoons parsley fresh chopped
• 1 clove garlic chopped
• 0.5 pound mozzarella cheese cut into strips
• 0.3 cup parmesan cheese grated
• 0.5 pound pepperoni cut into 4
• 1  bell pepper red chopped
• 1 small onion red chopped
• 1 pound rotini/corkscrew pasta 
• 2 cups salad dressing italian-style divided
• 0.5 pound genoa salami cut into strips
• 10 servings salt and pepper to taste
• 1  tomatoes quartered
• 1 small zucchini sliced

Equipment

• bowl
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
3. In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed.
4. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
5. When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic.
6. Garnish with tomato wedges