1(12oz) package tricolor rotini
1 (16oz) bottle Newman's Own Olive Oil & Vinegar dressing
1 (6oz) stick of Genoa salami, cubed
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 cup of diced baby carrots
1 cup grape tomatoes, halved
1 (8oz) container mozzarella pearls or diced fresh mozzarella
1 cup chopped flat leaf parsley
Boil water in a large pot and cook the pasta according to package directions for al dente.
Drain and rinse the pasta in cold water. Return to the pot.
Pour half of the bottle of dressing over the pasta and stir. Add the remaining ingredients and toss. Cover and refrigerate for an hour. Remove and add remaining dressing as desired. Toss to coat and refrigerate until ready to serve.