Ingredients

• 1 lb penne
• 3/4 cup cubed colby cheese
• 3/4 cup cubed jalapeno pepper cheese
• 3/4 cup cubed provolone cheese
• 3/4 cup julienned genoa salami
• 4 plum tomatoes, diced
• 1/2 cup diced red bell pepper
• 1/2 cup pitted black olives
• 1/2 cup sliced red onion
• 1/2 cup broccoli floret
• 1/4 cup chopped celery
• 2 (6 1/2 ounce) jars marinated artichokes, 1 undrained
• 1/4 cup chopped sun-dried tomato packed in oil, and herbs
• 1 1/2 cups Italian dressing
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
• 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Instructions

1. Cook penne according to package directions.

2. In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.

3. In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.

4. Pour dressing over penne mixture; toss well.

5. Season with salt and pepper.

6. Refrigerate overnight.

7. Before serving, toss pasta.

8. Sprinkle with freshly grated Parmesan cheese, if desired.