Antipasto Pasta Salad

1 pound tricolor Rotini
1/4 pound Genoa salami slices, cut into small pieces
1/4 pound pepperoni slices, cut into quarters
1/2 pound fresh Mozzarella cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 or 2 Roasted Red bell peppers, chopped
1 green bell pepper, chopped
3 tomatoes, seeded and chopped
1 can quartered Artichoke hearts
1/4 cup grated Parmesan cheese
1/2 to 3/4 bottle of Kraft's Tuscan House Italian Dressing
Salt and Pepper to taste

Cook the pasta in a large pot of salted boiling water according to package directions, do not over cook or the salad will get mushy. Drain, and cool under cold water. Drain well!!

In a large bowl, combine all of the ingredients and mix well.

Chill at least 1 hour before serving. Right before serving check to see if the salad needs a bit more dressing.