Antipasto Pasta Salad

• 8 -12 ounces tricolor corkscrew macaroni
• 1/4 cup parmesan cheese, grated
• 1/4 cup green olives or 1/4 cup black olives, sliced
• 4 green onions, sliced with tops
• 2 stalks celery, sliced
• 2 carrots, peeled and sliced thin
• 1 medium seedless cucumber, peeled, seeded, sliced
• 1/2 red bell pepper, seeded, diced
• 1/2 yellow bell pepper, seeded, diced
• 3 ounces cheese, cubes ie. cheddar, pepper jack
• 3 ounces salami, cubes
• 4 ounces artichoke hearts, marinated, quartered
• 1 medium tomatoes, seeded and diced
• 1/2 cup broccoli floret, bite size pieces
• 8 ounces balsamic vinaigrette, ie. Newman's Own Lighten Up

1. Prepare pasta according to package directions. Drain, rinse with cold water, cool.
2. Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
3. Before serving, add more vinaigrette as needed.

macaroni, parmesan cheese, green olives, green onions, stalks celery, carrots, cucumber, red bell pepper, yellow bell pepper, cheese, salami, hearts, tomatoes, broccoli floret, balsamic vinaigrette

Taken from www.food.com/recipe/antipasto-pasta-salad-286042 (may not work)