Ingredients

2 pounds rotelli Pasta or 3 lbs tri color tortellini *cooked al dente

1 medium red & yellow pepper, cut into 2-inch julienne strips

3 cups fresh broccoli florets cut into bite-size pieces

3 stalks celery cut in ½ inch pieces

1 red onion sliced in ¼ moons

3 carrots sliced

2 (½ inch thick) slices each of deli pepperoni & salami cut into ½ inch squares

2 (½ inch thick) slices each of Muenster & Swiss cheese cut into ½ inch squares

1 12oz can sliced black olives

1 12oz jar stuffed green olives sliced

2-16oz bottles Robusto Italian dressing

Preparation

  1. Boil water add salt and cook pasta according to the box al dente.
  2. 2 minutes before pasta is finished add broccoli
  3. Strain and run under cold water to stop the cooking process.
  4. Add the rest, toss, cover and chill in the refrigerator.