Rainbow Pasta Salad

• 1 lb. rotini pasta
• 1 can medium black olives (pitted)
• 1 small jar marinated artichoke hearts
• 1 green pepper, chopped
• 1 bunch green onions, chopped
• 5 oz. stick pepperoni
• 1 box cherry tomatoes
• 3 tsp. Italian seasoning
• 1 tsp. garlic powder (your personal taste)
• 1/3 c. olive oil
• 1/2 tsp. each: salt and pepper
• 1 (8 oz.) bottle Viva Italian dressing

1. Boil rotini; do not overcook!
2. Drain and blanch with cold water; sprinkle with garlic powder.
3. Coat pasta with olive oil to prevent sticking.
4. Sprinkle pasta with Italian seasoning.
5. Cut green pepper; add to rotini.
6. Cut green onions; add to rotini. Cut and add artichoke hearts; also add the marinade to rotini. Cut and add pepperoni to rotini (be sure to skin first, if needed).
7. Drain and add black olives (whole).
8. Cut cherry tomatoes in halves and add to rotini.

rotini pasta, black olives, hearts, green pepper, green onions, pepperoni, tomatoes, italian seasoning, garlic, olive oil, salt, italian dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082509 (may not work)