Salami And Kalamata Primavera Salad

• 1 (16 ounce) package multicolored corkscrew pasta
• 4 marinated artichoke hearts, drained and chopped
• 1/4 cup pitted Kalamata olives, chopped
• 8 slices Genoa salami, chopped
• 3 slices provolone cheese, cubed
• 1/2 red bell pepper, seeded and diced
• 1/4 cup freshly grated Parmesan cheese, or to taste
• 1 cup Italian salad dressing

1. Bring a large pot of lightly salted water to a boil. Add corkscrew pasta and cook until al dente, 8 to 10 minutes; drain and rinse under cold water until cool. Drain well.
2. Place drained pasta into a large bowl, and add artichokes, olives, salami, provolone cheese, bell pepper, Parmesan cheese, and Italian dressing. Stir until well mixed, then cover, and refrigerate at least 30 minutes before serving.

pasta, hearts, olives, salami, provolone cheese, red bell pepper, freshly grated parmesan cheese, italian salad dressing

Taken from www.allrecipes.com/recipe/105081/salami-and-kalamata-primavera-salad/ (may not work)