A staple antipasto pasta salad featuring tri-color rotini, a mix of colorful bell peppers, red onion, broccoli, carrots, sharp cheddar, mozzarella pearls, and hard salami, all tossed in Italian dressing and Parmesan cheese.
1. Boil your tri-color rotini in salted water until al dente, about 6 minutes. Rinse under cold water and pat dry, then place in a large bowl.
2. Finely chop all vegetables and combine them with the pasta in the large bowl, then top with the cubed sharp cheddar cheese, mozzarella pearls, and chopped hard salami.
3. Seal the bowl with an air-tight lid and add Italian dressing and a generous amount of Grated Parmesan cheese before serving.
