Antipasto Pasta Salad

• FOR THE SALAD:
• 1 pound Tri-colored Rotini
• 1/4 pounds Genoa Salami, Chopped
• 1/4 pounds Pepperoni, Chopped
• 1/2 pounds Mozzarella Cheese Diced
• 1 can (6 Oz. Size) Black Olives
• 1 whole Red Bell Pepper, chopped
• 1 whole Green Bell Pepper, Chopped
• 1 jar (8 Oz. Size) Pepperoncinis, Drained
• 1 pint Grape Tomatoes, Any Color
• 1 can (8 Oz. Size) Artichoke Hearts, Chopped
• 1/2 heads Cauliflower, Boiled Until Tender Then Shocked
• 1 package (3/4 Oz. Packet) Dry Italian Style Salad Dressing Mix
• FOR THE DRESSING:
• 3/4 cups Extra Virgin Olive Oil
• 1/4 cups Apple Cider Vinegar
• 2 Tablespoons Dried Oregano
• 1 Tablespoon Dried Parsley
• 1 Tablespoon Grated Parmesan Cheese
• Salt And Pepper, to taste

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, mozzarella cheese, black olives, red bell pepper, green bell pepper, artichoke hearts, cauliflower, pepperoncinis and tomatoes. Stir in the dressing mix. Cover, and refrigerate for at least 1 hour.
3. To prepare the dressing, whisk together the olive oil, cider vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

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Taken from tastykitchen.com/recipes/salads/antipasto-pasta-salad/ (may not work)