Pasta Salad

• 1/2 lb. garden spirals pasta
• 1/2 lb. rainbow shells pasta
• 3/4 c. zesty Italian dressing
• 2 c. celery, chopped
• 1 medium green pepper, chopped
• 1/2 c. red onion, chopped
• 2 (2 1/4 oz.) cans sliced ripe olives
• 1 (4 oz.) jar sliced pimiento (as is)
• 4 oz. cubed (1/4-inch cubes) Provolone smoked flavor cheese
• 1 tsp. white pepper or black pepper
• salt to taste
• 1/2 c. mayonnaise

1. Cook each kind of pasta separately until done but still firm. Rinse and drain well.
2. Mix two pastas together.
3. Add Zesty Italian dressing.
4. Toss and refrigerate overnight.
5. If excess dressing remains in bowl next morning, drain off and reserve for additional recipes.
6. Next day, add remaining ingredients.
7. Yields 14 to 15 servings.

garden spirals pasta, rainbow shells pasta, italian dressing, celery, green pepper, red onion, olives, pimiento, flavor cheese, white pepper, salt, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561804 (may not work)