Recipe(tried): Pretty Pasta Salad

I have been making this pasta salad for many years. It doesn't call for peas, but you could certainly include them. Any of the veggies can also be eliminated, or others added.

PRETTY PASTA SALAD

1 (1 lb.) package tri-colored corkscrew pasta
1/2 of a medium sized purple onion, thinly sliced
1/2 of a large red bell pepper, thinly sliced
1/2 of a large green bell pepper, thinly sliced
2 large stalks of celery, thinly sliced
1 cup small broccoli florets
8 to 10 medium mushrooms, thinly sliced
1 small can sliced ripe olives, drained and rinsed
2 small jars marinated artichokes, drained and quartered
12 small thin slices pepperoni, quartered and separated
1 (16 oz.) bottle Wishbone Robusto Italian salad dressing, divided use
Grated parmesan cheese

Cook the pasta according to package directions and rinse with cold water, drain well.

Clean and prepare all the fresh vegetables; combine with the pasta in a large bowl. Add olives, artichokes and pepperoni. Pour on about half of the bottle of dressing, and mix well.

Refrigerate for 24 hours, stirring a couple of times during this period and add more dressing as desired.

When ready to serve, add more dressing if needed, sprinkle on parmesan and mix well.