Kellee's Pasta Salad

• 14 ounces whole wheat rotini, cooked tender, drained and cooled
• 12 red bell pepper, chopped
• 12 green bell pepper, chopped
• 12 small red onion, chopped
• 1 cup broccoli, blanched and chopped
• 1 cup cauliflower, blanched and chopped
• 14 ounces water-packed artichoke hearts, drained and chopped
• 4 12 ounces mushrooms, drained and sliced
• 6 ounces parmesan cheese, cut in 1/4-inch cubes
• 8 ounces 2% cheddar cheese, cut in 1/4-inch cubes
• 8 ounces reduced-fat salami, cut in 1/4-inch cubes
• 34 cup low-fat mayonnaise
• 34 cup Wishbone Fat-free Italian dressing
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 12 teaspoon black pepper, freshly ground
• 14 cup parmesan cheese, grated

1. Cook pasta in heavily salted water for the longest time recommended on the package.
2. Drain and cool.
3. In a large bowl, mix pasta, chopped vegetables, cheeses, meat, mayonnaise and dressing.
4. Taste and add salt accordingly.
5. For best flavor, cover and refrigerate for one day prior to serving.

whole wheat rotini, red bell pepper, green bell pepper, red onion, broccoli, cauliflower, water, mushrooms, parmesan cheese, cheddar cheese, salami, lowfat mayonnaise, italian dressing, salt, lemon juice, black pepper, parmesan cheese

Taken from www.food.com/recipe/kellees-pasta-salad-368607 (may not work)