- 1 (16 ounce) package multicolored corkscrew pasta
- 4 marinated artichoke hearts, drained and chopped
- 1/4 cup pitted Kalamata olives, chopped
- 8 slices Genoa salami, chopped
- 3 slices provolone cheese, cubed
- 1/2 red bell pepper, seeded and diced
- 1/4 cup freshly grated Parmesan cheese, or to taste
- 1 cup Italian salad dressing
- Bring a large pot of lightly salted water to a boil. Add corkscrew pasta and cook until al dente, 8 to 10 minutes; drain and rinse under cold water until cool. Drain well.
- Place drained pasta into a large bowl, and add artichokes, olives, salami, provolone cheese, bell pepper, Parmesan cheese, and Italian dressing. Stir until well mixed, then cover, and refrigerate at least 30 minutes before serving.