Italian Multigrain Fusilli Pasta Salad

I came up with this recipe while living in Vancouver, Washington. Contrary to popular belief it can get very hot there in the summer. This is a great dish to serve at a picnic because it serves a lot of people and tastes great chilled or at room temperature.

INGREDIENTS

16 oz bag multigrain fusilli pasta

1 red bell pepper, chopped fine

2 zucchini, chopped fine

1/2 red onion, chopped fine

3.8 oz can sliced black olives, drained

15 oz can garbanzo beans, rinsed and drained

14 oz can quartered artichoke hearts, drained

14.5 oz tub of Trader Joe’s fresh bruschetta

4 oz (about 28 pieces) salami, sliced thin into strips and separated

3/4 cup shredded quattro formaggio or parmesan cheese

1/2 cup deli sliced peperoncini

1 tablespoon balsamic vinegar

2 tablespoons extra virgin olive oil

sea salt and ground pepper

INSTRUCTIONS

Cook the pasta according to package instructions until al dente, roughly 8-9 minutes.  Salt your water.

While pasta cooks, add all the other ingredients to a large mixing bowl.  Toss gently to combine all the ingredients.

Drain pasta and allow to cool.  Add pasta to other ingredients and toss again to coat the pasta completely.  Season with salt and pepper. Serve at room temperature or chill overnight.