Pasta Salad w/ Vegetables and Salami

1 16 oz) package radiatori pasta (or fusilli if you prefer)
4 Roma tomatoes, chopped
1.5 Cucumber peeled and chopped (discard the seeds)
1 Yellow bell Pepper (yellow for color), chopped
1 4oz can of sliced black olives
1 head of broccoli, chopped
4 oz Genoa salami, sliced to bite size bits
1/2 - 1 cup Girard's Italian dressing

Bring a pot of water to a boil and cook the pasta per the directions. Remember to keep it a little al dente, overdone or mushy past in a pasta salad is never good. Run under cold water to stop the cooking process and cool it down.
Chop up all of the vegetables into bite size pieces, smaller or larger according to your own preference.
Mix everything together and add the dressing. Makes enough to fill 2 large bowls.
I used a little less pasta (because I love vegetables) and a little less dressing (because I only had half a bottle of italian in the house) and it was delicious! Everyone devoured it in no time.


Number of Servings: 12

Recipe submitted by SparkPeople user STARTURTLE7.