Corkscrew Pasta Salad

approx. 12 one-cup servings.

2 lbs. corkscrew or rotini pasta, cooked, drained and cooled 1 lb. hard salami, cubed 1 lb. sharp cheddar cheese cubed 3 crowns of broccoli, washed 1 head of cauliflower washed 1 red pepper, cleaned, diced 1 yellow pepper, cleaned, diced 1 large red onion, diced 1 can sliced black olives, optional (not pictured) 16 oz. robust or spicy Italian dressing

Take the broccoli and cauliflower down to little stalks using a knife to split if necessary. After pasta is cooked and cooled, add all of the vegetables, cheese and salami tossing together with the Italian dressing. Let it set overnight gently shaking occasionally to redistribute dressing. Although you can serve it the same day, it is better when the pasta has a chance to absorb some of the dressing.