12ozbox of tri colored rotini or any other tri colored pasta
1/2medium sized cucumberseeded and diced
1/2medium bell pepperseeded and diced
8Roma tomatoescut into a large dice
14ozcan artichoke heartsdrained and chopped
2ozcanned sliced green olivesdrained
4ozcan diced pimentosdrained
1/2cupzesty italian dressing
6slicesSargento Ultra Thin Pepper Jack Cheese
Cook rotini (or other pasta) according to package directions. Drain and rinse with cold water.
While your pasta is cooling, dice your cucumber, bell pepper, Roma tomatoes, and artichoke hearts. NOTE: It is important to seed your cucumber with a spoon before dicing. The seeds will make your pasta salad watery. Add chopped ingredients to a large bowl.
Add olives and pimentoes to your bowl. All canned ingredients should be drained before being added.
Add your italian and ranch dressings to the bowl and mix to combine.
Add rotini and toss to coat.
Tear in the 6 slices of Sargento Ultra Thin Pepper Jack Cheese. Tear each slice into various sized pieces. Toss your salad to combine.
Serve immediately or chill.
This salad keeps will in the refrigerator for several days. You can add a little more of either italian or ranch dressing if it seems a little dry the second or third day.