Pasta Salad

1 pound tri-colored rotini

½

cup carrots, sliced

1 cup broccoli, broken into small pieces

¾

cup cauliflower florets, broken into small pieces

¼

green onions, chopped

1 can (6 ounces) pitted, ripe olives, sliced

4 ounces summer sausage, cubed

3 ounces Monterey Jack cheese, cubed

1 can (14 ounces) artichoke hearts, quartered

½

cup Italian salad dressing (see note)

Grated parmesan cheese (see note)

Bring large pot of salted water to a boil and cook pasta until tender, about 8-10 minutes. Drain, rinse and place in ice water while prepping vegetables.

Add carrots, broccoli, cauliflower, onions, olives, sausage, cheese and artichoke hearts to a large bowl. Drain pasta well and add to bowl. Add dressing and toss to combine. Refrigerate. Before serving, toss again with parmesan.

Serves 10 to 12.

Cook's notes: Water-based, fat-free salad dressing doesn't work because the water soaks into the pasta and makes it limp. Measure out the parmesan and store it in a sandwich bag on top of the salad bowl in the refrigerator so you don't forget to add it at serving time.