Meat And Cheese Pasta Salad

• 1 (12 ounce) box tri-color spiral pasta
• 1 tomatoes
• 1 green bell pepper
• 1 (5 ounce) container of treasure cave feta cheese with garlic and herbs
• 6 ounces sliced green olives
• 2/3 cup mild pepper rings
• 3 ounces sliced pepperoni
• 8 ounces genoa salami
• 4 ounces mozzarella cheese
• 2 tablespoons mccormick Salad Supreme dry seasoning
• 4 tablespoons classico sun-dried tomato pesto
• 2/3 cup wishbone robusto Italian dressing

1. Cook rainbow rotini according to the directions on the box. When pasta is done run pasta under cold water to cool. Drain water off pasta.
2. Dice tomato and add it to the pasta.
3. Dice the green bell pepper and add it to the pasta.
4. Add the feta cheese, green olives, mild pepper rings, and sliced pepperoni to the pasta.
5. Chop Genoa Salami into bite size pieces and add to the pasta (you will want to have the deli to slice the salami on the thick side).
6. Cut mozzarella cheese into small squares and add to the pasta.
7. Add the McCormick Salad Supreme, sun-dried tomato pesto, and Italian dressing to the pasta salad.
8. Mix well after adding each ingredient.
9. Refrigerate for at least one or more hours to let all the flavors mix in to the pasta.

pasta, tomatoes, green bell pepper, feta cheese, green olives, mild pepper, pepperoni, genoa salami, mozzarella cheese, salad supreme, classico sundried, wishbone robusto

Taken from www.food.com/recipe/meat-and-cheese-pasta-salad-231469 (may not work)