Recipe(tried): Pretty Pasta Salad

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 sweet red pepper, thinly sliced
1/2 of a large green bell pepper, thinly sliced
2 large stalks of celery, thinly sliced
1 cup of 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 (for serving)

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

Clean and prepare all the vegetables, combine with the pasta in a large bowl, add 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.