Delicious Pasta Salad

I created this to take to my DS & DDI's home for my contribution to Easter dinner. It turned out to be the tastiest pasta salad I had ever eaten. It was a big hit by all in attendance and many had 2nd servings in addition, even with all the other foods served. I decided it was too good not to share here, besides I want to remember how to make it again.

• Ready In: 30 mins
• Serves: 12
• Yields: 2 1/2 quarts

Ingredients

• 1  lb rotini pasta, cooked ala dente'
• 6  hard-boiled eggs, coarsely chopped
• 1⁄2 cup  well drained sliced black olives
• 1⁄2 cup  chopped fresh broccoli
• 1 1⁄2 cups grape tomatoes
• 1⁄2 cup  finely chopped sweet onion
• 1  cup  shredded carrot
• 1 1⁄2 cups  finely chopped celery
• 1  cup canned artichoke heart, drained and quartered
• 1⁄4 cup  well drained rinsed pimento pepper
• 1  cup  shredded monterey jack cheese
• 1  cup  shredded sharp cheddar cheese
• 1 1⁄2 cups mayonnaise
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons sugar
• 1  teaspoon Accent seasoning (optional)

Directions

1. Mix and chill for several hours.
2. Makes about 2 ½ quarts.