Anti-pasta Pasta Salad

16 oz tri-color rotini pasta cooked al dente, drain and rinse with cool water to stop cooking

8 oz package fresh mozzarella pearls

16 oz roasted red bell peppers, sliced

7-8 oz jar quartered marinated artichoke hearts, 

1 6 oz (dry wt) can black olives, sliced

8 oz salami, cut in half

8 oz pepperoni, cut in half

* 1 bottle Newman’s Own Balsamic Vinaigrette 

Optional:

Cucumbers sliced

Tri color bell peppers, chopped

Tomato chopped

Combine all the ingredients and refrigerate (if you can before people start eating it LOL)

** I finally discovered a great Recipe replace the store bought dressing - here it is :-)

2 T honey

1 T Dijon mustard

1/2 tsp fine sea salt

1/2 tsp black pepper

1 T minced garlic

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

Mix first six ingredients until well blended; whisk olive oil until fully emulsified. Refrigerate if not using right away and remember to shake well before using.

Modified slightly from the original recipe linked above.