Pasta Salad - cooking recipe

Ingredients

1/2 lb. garden spirals pasta
1/2 lb. rainbow shells pasta
3/4 c. zesty Italian dressing
2 c. celery, chopped
1 medium green pepper, chopped
1/2 c. red onion, chopped
2 (2 1/4 oz.) cans sliced ripe olives
1 (4 oz.) jar sliced pimiento (as is)
4 oz. cubed (1/4-inch cubes) Provolone smoked flavor cheese
1 tsp. white pepper or black pepper
salt to taste
1/2 c. mayonnaise

Preparation

Cook each kind of pasta separately until done but still firm. Rinse and drain well.
Mix two pastas together.
Add Zesty Italian dressing.
Toss and refrigerate overnight.
If excess dressing remains in bowl next morning, drain off and reserve for additional recipes.
Next day, add remaining ingredients.
Yields 14 to 15 servings.