pasta salad recipe One pound tri-color vegetable rotini pasta (or any pasta you like), cooked and drained and cooled to room temp. You can run cold water over it until it is cool1 cup cauliflower florets (small)(vegetables and cheese should be cut into small pieces...about 1/3 of a bite)1 cup broccoli florets (small)1 cup cucumber cubes (small)1 cup sharp cheddar cheese cubes (small)1 cup mozzarella cheese cubes (small) or slices of string cheese work also1/2 c. chopped green onions1/2 c. red, yellow, and/or orange BABY bell pepper slices1/4 pound hard salami, sliced into strips (I like the Private Selections brand from the deli at Smith’s)1 can artichoke hearts (in water)1/2 small can sliced black olives1 cup grape tomatoes (optional)I bottle Bernstein’s Cheese and Garlic salad dressing (I have seen this at Albertsons and also WalMart. If you can’t find it you can use your favorite Italian dressing but this one makes the salad extra yummy)
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