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From: recipelink.com

Subject: Recipe Sink Pasta Salad
From: Julie (sgjg6566)
Newsgroups: rec.food.cooking
Date: 1996/06/07

This recipe is a little involved but it's worth it. I take it to all the summer parties and have gotten nothing but raves! It's from America's Best Recipes, however I've played around with it a lot. I have served this without any of the meat and have added more vegetables (like red pepper or zucchini). You can also add different cheeses or beans--whatever you've got!! - Julie

24 servings (you can halve it or save a lot for your family!)

8 ounces linguine, cooked
8 ounces bow tie pasta, cooked
8 ounces tricolor rotini, cooked
2 large cucumbers, chopped
2 cups chopped green pepper
2 cups chopped celery
1 cup fresh broccoli florets
1 cup fresh cauliflower florets
1 cup chopped fresh parsley
1/2 pound salami, cubed
1/2 pound ham, cut in strips
8 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese
3/4 cup chopped purple onion (or Vidalia)
1 (6 ounce) can pitted ripe olives, drained
1/2 cup sunflower kernels
2 tsp salt
1 1/2 tsp black pepper
Herb Garlic Vinaigrette
3 tomatoes, coarsely chopped
3 large hard cooked eggs, chopped

HERB GARLIC VINAIGRETTE:
2 cups olive oil
3/4 cup red wine vinegar
2 tbsp sugar
2 cloves garlic, minced
2 1/2 tsp dried Italian seasoning
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper

Combine all ingredients in a jar; cover tightly and shake.
Yields 3 cups