1 pound cellentani pasta, cooked al dente and cooled

¼ cup red onion, diced

1 cup broccoli, chopped

1 cup green olives, sliced or whole

1 cup sharp cheddar cheese, cubed

½ cup banana peppers, chopped

1 cup mini pepperoni or cubed pepperoni

½ cup salami, cubed

1 cup cherry tomatoes, sliced

1 medium green pepper, diced

Dressing:

½ cup red wine vinegar

⅓ cup sugar

1 tablespoon dried parsley

1 tablespoon Italian seasoning

2 cloves garlic, minced

1 cup extra virgin olive oil

Salt and pepper, to taste

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Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Chop onion, broccoli, olives, cheddar, banana peppers, pepperoni, salami, tomatoes, and green pepper.
In a small bowl, whisk together red wine vinegar, sugar, parsley, Italian seasoning, garlic, olive oil, salt, and pepper.
In a large bowl, combine cooled pasta with chopped vegetables, meats, cheese, and olives.
Pour dressing over salad and toss to coat evenly.
Refrigerate for at least 1 hour before serving to allow flavors to meld.

Substitute mozzarella or provolone for cheddar.

Use turkey pepperoni or omit meats for a lighter or vegetarian version.

Add artichoke hearts, roasted red peppers, or cucumbers for variety.

For spice, add crushed red pepper flakes to dressing.

Best made ahead—flavors improve after chilling.