Italian Pasta Salad

1 BAG Hy-Top Garden Spirals
1 CAN Artichoke Hearts (Chopped if needed)
1 CAN Lindsay Olives (whole)
1/4 CUP Gallo Italian Dry Salami (slicked into quarters)
1 CUP 2% Cheddar Cheese (cut into small cubes)
1/2 CUP Red Bell Pepper (chopped)
1/2 CUP Green Bell Pepper (Chopped)
1/4 CUP Yellow Onion (Chopped)
1/4 CUP Green Onion (Chopped)
1 CUP Wishbone Italian Salad Dressing

I honestly never measure my ingredients so what I have written here is an estimate on the amount that I put into it. The best thing to do is eyeball it. It should look colorful and even. Before serving shake or stir pasta to make sure the dressing didn't all settle to the bottom of the bowl.

Bring a large pot to a boil and place Garden Spirals into pot and bring to low heat. Cook until noodles are soft but still chewy. Have a large bowl ready to place all ingredients as you finish prepping them. Drain Artichoke Hearts and cut to smaller pieces if needed. Drain and rinse Lindsay Olives. Place these items into large bowl. Cut the Italian Dry Salami into quarter pieces and separate when placed in large bowl. The Cheese should be cut into ½’ sized cubs or smaller and placed into large bowl. All other ingredients should be chopped into small strips or cubed shaped pieces and placed into bowl. Once the pasta has been cooked to desired texture strain and rinse off with cold water until the pasta is no longer hot. Place into large bowl. Pour Wishbone Italian Dressing over all the contents of the pasta salad and carefully stir until all ingredients are mixed well. Chill in fridge for 2 hours before serving.

Serving Size: Makes 8 to 10 1-cup searvings.

Number of Servings: 1

Recipe submitted by SparkPeople user GINGERGIRL1988.