Rotini Pasta Salad

16 oz (1 Lb.) of tri-color rotini pasta

1 head of broccoli, chopped into small pieces

1 red pepper, finely diced

1/2 cup salami, chopped

1/2 cup marinated hot cherry peppers, chopped

1/2 cup blue cheese stuffed olives, chopped

1/2 cup pitted kalamata olives, chopped

1/4 cup red onion, finely chopped

1/4 cup of crumbled feta cheese

1/4 cup of grated parmesan cheese

1 Tb. garlic oil

12-16 oz. Newman’s Own Olive Oil and Vinegar Dressing

Cook pasta according to package directions. Drain, do not rinse. Add all remaining ingredients and mix well. I usually use about 12 oz of dressing when I first make the pasta salad, then allow the pasta and other ingredients to absorb the dressing, then add the other 4 oz prior to serving.