Antipasto Rotini Salad

• 1 (16 ounce) packagetri-colored rainbow rotini pasta, uncooked
• 1 package oriental style frozen stir fry vegetables, thawed and drained
• 1 (8 ounce) bottle Italian salad dressing
• 8 ounces thinly sliced genoa salami, cut into strips
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 12 medium red onion, thinly sliced
• 1 cup pitted kalamata olive, halved
• parmesan cheese (to garnish)
• salt and pepper

1. Cook rainbow rotini according to package directions or to desired doneness.
2. Drain pasta.
3. In a large bowl, mix pasta, vegetables, beans, onion, and olives.
4. Pour dressing over salad and toss well.
5. Cover and refrigerate at least 2 hours before serving.
6. Garnish with parmesean cheese before serving.
7. Salad can be made the night before.
8. Add extra dressing if needed.

packagetricolored rainbow rotini pasta, oriental style, italian salad dressing, genoa salami, dark red kidney beans, red onion, olive, parmesan cheese, salt

Taken from www.food.com/recipe/antipasto-rotini-salad-411593 (may not work)