| 1.3 lb | Pasta (approx) (I prefer whole wheat fusilli because it holds a lot of salad dressing) |
| 1 | head broccoli florets |
| 1/3 lb | salami, cubed |
| 1/3 lb | sharp cheddar, cubed |
| 1/3 lb | sharp monterey jack, cubed |
| 12 oz | italian salad dressing |
| 10 | green olives |
| 1 | green bell pepper, chopped |
| 15 | grape tomatoes, halved |
| 1 bunch | mini pepperoni |
Procedure:
Prepare pasta as directed. Stir the broccoli in right away to get a little steam on it; it will still be crunchy but the florets will be greener. Then allow everything to cool (to avoid melting the cheese or wilting the tomatoes). Stir in everything else.
I would not use the mini pepperoni again; they are prone to sticking to the sides of the bowl. I would also recommend red or yellow bell peppers instead of green. It was very sharp. I guess some people liked them, though, so that's up to the cook.
Overall, this is a very tasty and easy recipe. Maybe it's not particularly healthy, with tons of cheese and salami and dressing, but it's not that bad. There are some fresh veggies in here. And it's huge; it'll make lunches for a week.
