Pasta Primavera Plus

• 2 pounds rotelli Pasta or 3 lbs tri color tortellini *cooked al dente
• 1 medium red & yellow pepper, cut into 2-inch julienne strips
• 3 cups fresh broccoli florets cut into bite-size pieces
• 3 stalks celery cut in 1/2 inch pieces
• 1 red onion sliced in 1/4 moons
• 3 carrots sliced
• 2 (1/2 inch thick) slices each of deli pepperoni & salami cut into 1/2 inch squares
• 2 (1/2 inch thick) slices each of Muenster & Swiss cheese cut into 1/2 inch squares
• 1 12oz can sliced black olives
• 1 12oz jar stuffed green olives sliced
• 2-16oz bottles Robusto Italian dressing

1. 1.toil water add salt and cook pasta according to the box al dente.
2. 2.t minutes before pasta is finished add broccoli
3. 3.ttrain and run under cold water to stop the cooking process.
4. 4.tdd the rest, toss, cover and chill in the refrigerator.

pasta, yellow pepper, fresh broccoli, stalks celery, red onion, carrots, swiss cheese, black olives, italian dressing

Taken from www.epicurious.com/recipes/member/views/pasta-primavera-plus-1238923 (may not work)