Mediterranean Pasta Salad For A Crowd

• 1 lb rotini pasta
• 12 ounces tri-color spiral pasta
• 1 (12 ounce) bottle Italian salad dressing
• 1 (15 ounce) can cannellini beans
• 3 roma tomatoes, seeded, large diced
• 1 small red onion, cut into strips
• 1 yellow bell pepper, cut into 1 inch pieces
• 2 (7 ounce) cans sliced mushrooms
• 1 (13 3/4 ounce) can artichokes, quartered in brine
• 1 (13 ounce) can black olives
• 4 radishes, halved then sliced
• 1/2 cup parmesan cheese, shredded
• 2 garlic cloves, pressed
• flat leaf parsley
• salt and pepper
• red wine vinegar (optional)

1. Boil pasta in salted water until al dente.
2. Prepare vegetables as listed.
3. Drain and rinse all canned items.
4. Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
5. Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
6. Add parsley for extra color, add a splash of red wine vinegar (optional) to "brighten" the flavor.
7. The next day, add the remaining salad dressing before serving, and stir thoroughly.

rotini pasta, pasta, italian salad dressing, cannellini beans, roma tomatoes, red onion, yellow bell pepper, mushrooms, artichokes, black olives, radishes, parmesan cheese, garlic, flat leaf parsley, salt, red wine vinegar

Taken from www.food.com/recipe/mediterranean-pasta-salad-for-a-crowd-172211 (may not work)