1 lb. multi-color rotini or bow-tie pasta
2 c. small broccoli florets
1 cucumber, peeled and diced
1 small red onion, diced
1 pint un-cut grape tomatoes
2 (4.25 oz) cans sliced olives, drained
8 oz. sliced pepperoni, quartered (or use mini pepperoni)
8 oz. pepper jack cheese, diced
1/2 cup grated parmesan cheese
1 16 oz bottle Italian dressing (I like Bernstein's Cheese & Garlic Italian)
Cook pasta to al 'dente as directed. Drain and rinse with cold water until cool. In a very large bowl, combine the vegetables, pepperoni, olives, and pepper jack. Add the pasta, parmesan, and Italian dressing. Stir to combine. Chill for at least 4 hours. Serves a crowd (makes about 7 quarts).
