For the Salad

• 1 lb fusilli pasta tricolor or plain; or other textured or twisty pasta
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• ½ green bell pepper and/or English cucumber chopped
• ¼ lb genoa salami diced (good quality)
• ¼ lb pepperoni sausage diced (good quality)
• 14 oz brined or marinated artichoke hearts 1 can, quartered
• 6 oz can sliced black olives drained
• ¼ lb Asiago cheese diced
• ¼ lb smoked mozzarella diced (try different cheeses, smoke or regular provolone)

DRESSING

• ¾ cup olive oil
• ½ cup balsamic vinegar
• ¼ cup fresh parsley or a tablespoon dried
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp garlic powder
• ½ tsp onion powder
• 1-2 teaspoons of sea salt
• ¼ teaspoon pepper