9 Veggie Pasta Salad

Bring a large pot of water to a rolling boil.  Cook tri-colored pasta according to package instructions.  Meanwhile:

Chop the following veggies and place them in a large bowl:
1/2 cucumber
1/2 green bell pepper
1/2 red bell pepper
4-6 artichoke hearts
1 stalk celery
12 cherry tomatoes
1 small red onion
shredded carrots
1 small can black olives
You may also enjoy adding torn kale pieces, broccoli, cauliflower, spiralized zucchini or squash as well.

Cover with about 1/2 of a bottle of zesty Italian salad dressing.

Cube 3 types of cheese.  I prefer cheddar, monterey  jack and pepper jack.  Add these cubes to the bowl of veggies.

Quarter approximately 24-30 slices of turkey pepperoni.  Add these to the bowl of veggies.

By this point your pasta should have finished cooking and draining in a colander.  After the pasta has cooled to room temperature, or at least not hot to the touch anymore, pour the pasta over the veggies in the bowl.  Pour the rest of the bottle of salad dressing over the pasta.  Toss well.

You may eat it now or refrigerate and eat after the flavors have mingled.  My family likes it both ways.

There is really no way to ruin this recipe.  Whatever proportions, flavors or variety of veggies you like are prefect.  The key is texture and flavor variety.  You want crunchy veggies, softer cheese, sweet veggies, spicy and savory flavors.  I like it fresh with warm noodles and cold cheese and veggies, but it's also very good chilled.

You may also choose to make this with whole grains instead.  For a whole grain option, combine 1/3 cup each: barley, amaranth and quinoa in a rice cooker.  Cover with 2 cups water or vegetable broth.  Cook on the white rice setting and prepare veggies as it cooks.