milk tea + polkadots

I made this Antipasto Pasta Salad for a BBQ once. It was super easy to make and super yummy. I think I'm going to make it again this holiday weekend. I took the advice of some of the reviewers and omitted and substituted a few things. Here's what I used:

• 1 pound seashell pasta
• 1/2 pound Mozarella or Provolone cheese
  
• 1/4 pound Genoa salami, chopped
• 1/4 pound pepperoni sausage, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 1 package of grape tomatoes
  
• Newman's Own Balsalmic Vinagrette
• 1 tablespoon grated Parmesan cheese
• salt and ground black pepper to taste

Directions:

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, cheese, red bell pepper, green bell pepper and tomatoes. Stir in the dressing. Salt and pepper to taste. Cover, and refrigerate for at least one hour.
3. Just before serving, pour a little more dressing over the salad, and mix well.