Pasta Deli Salad

I developed this salad by trying various recipes and taking what I liked from each one so I would have to say it's a combination from many good cooks. I always am asked for this recipe whenever I serve it and it really vanishes quickly...Hope you enjoy it too.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  lb  tri color rotini pasta
• 3⁄4 cup  sliced stuffed green olive
• 1  medium red onion, diced
• 1 (8 ounce) jar  roasted red peppers, diced or 1  cup  roasted red pepper
• 1⁄2 cup  sliced pepperoncini  pepper rings (optional)
• 1 (8 ounce) jar  marinated artichoke hearts, chopped
• 1⁄4 lb  salami, diced into small pieces
• 1  cup mozzarella cheese, cubed into small cubes or 1  cup monterey jack cheese
• 1 (8 ounce) can  sliced black olives
• 1⁄3 cup  Italian dressing
• 1  cup mayonnaise, not Miracle Whip (Best Foods)
• 1⁄2 cup  shredded parmesan cheese (not grated) or 1⁄2 cup romano cheese (not grated)
• 1  tablespoon seasoning salt
• 2  teaspoons garlic powder
• 1  teaspoon black pepper
• 1  teaspoon  italian seasoning

Directions

1. Cook pasta in salted boiling water about 10 min until al dente. Drain and run cold water over to cool. Drain and put into large bowl. Add olives, pepperocini, onions, peppers, artichoke hearts, salami and mozzarella cheese, and seasonings. Combine Italian dressing and mayo, mix well and pour over pasta mixture. Add shredded Parmesan or Romano cheese. Mix entire salad well. Refrigerate at least 2 hours before serving. At serving time if pasta seems a little dry, drizzle with some dressing and mix again. Serves 6 to 8.