Ellen's Muffaletta Pasta Salad

Ingredients

• 1 package rotini pasta , 16 ounce
• 2 carrots , peeled and cut into 1/2-inch cubes
• 1 cup chopped pepperoncini , Optional
• 0.5 pounds Genoa salami , cut into 1/2-inch cubes
• 0.5 pounds Cheddar cheese , cut into 1/2-inch cubes
• 0.33 pounds provolone cheese , cut into 1/2-inch cubes
• 0.5 sweets onion , cut into 1/2-inch pieces
• 0.5 cups 1/2-inch pieces pitted green olives
• 0.5 cups 1/2-inch pieces Kalamata olives
• 0.5 cups 1/2-inch pieces pepperoni
• 0.5 cups 1/2-inch pieces celery
• 0.5 cups chopped green bell pepper
• 0.5 cups chopped red bell pepper
• 0.5 jars marinated artichoke hearts , 6 ounce
• 1 bottle Italian-style salad dressing , 8 ounce

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.

2. 2

   Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.

3. 3

   Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.