Wisconsin
Italian Pasta Salad
1 (16-ounce) package fusilli (spiral) pasta
2 cups cherry tomatoes, halved
½ pound chunk provolone cheese, cubed
½ pound chunk salami, cubed
¼ pound sliced packaged pepperoni, cut in half
½ to 1 carrot, shredded, to taste
1 large green bell pepper, chopped or any color you prefer
1 (10-ounce) can black olives, drained*
1 (4-ounce) jar pimentos, drained**
1 (16-ounce) bottle Italian salad dressing
Cook pasta according to package directions for until al dente. Drain; rinse with cold water to prevent further cooking. In a large bowl, combine pasta with all ingredients except dressing. Add dressing; toss to coat. Don’t add all the dressing at once. It soaks into the pasta as it sits, so I keep some to drizzle over just before serving. *I used a 2½-ounce can of sliced black olives, and that was plenty; **Since I used green, red, yellow and orange peppers, I skipped the pimientos – they are mostly to add color.