Festival Italian Pasta Salad - cooking recipe

Ingredients

16 ounces fusilli, cooked
1 cup diced tomato
1 (14 ounce) can quartered artichoke hearts, drained
1/2 lb provolone cheese, cubed
1/2 lb salami, cubed
1/4 lb sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 cup roasted red pepper, chopped
1 (8 ounce) bottle Italian salad dressing
1 cup parmesan cheese, shredded

Preparation

In a large bowl, combine first 9 ingredients.
Pour in salad dressing, and toss to coat.
Top with Parmesan cheese.