Antipasto Pasta Salad

A family favorite for years. Think color and you will have a beautiful pasta salad. Serve over a bed of lettuce and you have a complete meal. Ingredient amounts can be modified to suit your taste. Toss in some cooked chicken, and VOILA, dinner is served!


INGREDIENTS 

SERVINGS 4-6

• 8 -12 ounces tricolor corkscrew macaroni
• 1⁄4 cup parmesan cheese, grated
• 1⁄4 cup green olives or 1⁄4 cup black olives, sliced
• 4 green onions, sliced with tops
• 2 stalks celery, sliced
• 2 carrots, peeled and sliced thin
• 1 medium seedless cucumber, peeled, seeded, sliced
• 1⁄2red bell pepper, seeded, diced
• 1⁄2yellow bell pepper, seeded, diced
• 3 ounces cheese, cubes ie. cheddar, pepper jack
• 3 ounces salami, cubes
• 4 ounces artichoke hearts, marinated, quartered
• 1 medium tomatoes, seeded and diced
• 1⁄2 cup broccoli floret, bite size pieces
• 8 ounces balsamic vinaigrette, ie. Newman's Own Lighten Up

DIRECTIONS

Prepare pasta according to package directions. Drain, rinse with cold water, cool.
Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
Before serving, add more vinaigrette as needed.


Source:

http://www.food.com/recipe/antipasto-pasta-salad-286042