This is not an original but a very good one that makes a meal in itself

Rotini Antipasto Salad

1# Rotini, uncooked
1 1/2 C. cubed provolone or mozzarlla cheese
1/4# salami, cut in thin strips
1 (15oz) can chic peas, drained
1 (14oz) can quartered artichoke hearts, drained
2 cups chopped fresh vegetables (carrots, celery, green or red bell peppers)
1/2 C. chopped fresh Italian parsley
3 green onions, sliced
1/2 of a jar (26oz) jar Classic DiNapoli Tomato & Basil or DiSorrento Onion & Garlic Pasta Sauce
1/2 C. olive oil
1/2 C. red wine vinegar
1 tsp. Dijon-style mustard
1 clove garlic, minced
10 pitted ripe olives, sliced

Cook rotini, drain, cool. Combine with next 7 ingredients. Whisk together next 5 ingredients. Pour and toss over pasta mixture.

I find that the Barilla Pasta is the best for pasta salads because it will not get gluey and stick to itself.