Veggie Pasta Salad

• 1 lb garden rotini pasta (adds extra flavor, it has three colors, carrot and spinach flavors are usually added to the noodles)
• 12 lb broccoli (cut into bite sized pieces)
• 12 lb cauliflower (cut into bite sized pieces)
• 12 lb baby carrots (sliced into thirds)
• 1 bunch radish (I usually cut them into 1/4 or1/6)
• 12 green peppers (diced) (optional) or 12 red pepper (diced) (optional)
• 0.5 (8 ounce) can black olives (slice, if you get the smaller presliced cans you'll need 2)
• 12 lb cooked ham (diced)
• 3 large hard-boiled eggs (large dice)
• 12 lb colby-monterey jack cheese (grated)
• 2 (16 ounce) bottles Italian dressing
• salt (optional)
• pepper (optional)

1. Boil rotini according to package directions for al dente, drain put in large bowl or split between two medium sized bowls (note if you do this you will have to put 1/2 of each ingredient in each bowl) let cool stirring occasionally so noodles don't stick together.
2. Boil three eggs until hard boiled cool (they will peel better while still warm then let them cool the rest of the way).
3. Wash and cut veggies
4. Stir cut veggies into noodles.
5. Add diced ham to bowl.
6. Stir in one bottle of italian dressing.
7. Put in fridge and let marinate at least 2 hrs
8. Dice egg and cheese right before pulling out rest of salad.
9. Pull out 20-30 minutes before serving
10. Mix in cheese and egg.
11. Let marinate another 20 minutes.
12. Stir in at least another half of bottle of italian dressing more if desired (I like lots of dressing).
13. Serve as an entree or side dish let people salt and pepper to taste even though I do neither.

garden rotini pasta, broccoli, cauliflower, baby carrots, green peppers, black olives, ham, eggs, colbymonterey, italian dressing, salt, pepper

Taken from www.food.com/recipe/veggie-pasta-salad-428834 (may not work)