• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a sharp knife and cutting board, slice 12 whole grape tomatoes and 1 cup green and black olives in half.
• Dice 1/2 cup red onion. Peel and dice 1/2 cup carrots. Dice 1/2 medium green bell pepper.
• Halve 3 oz pepperoni.
• With a fine-edged zester, grate 1/4 cup freshly grated Parmesan cheese.

Make and Assemble the Salad

• In a medium saucepan, cook 12 oz. Tri-Colored Rotini as directed, approximately 11 minutes. Empty the cooked pasta into a colander. Rinse with cold water and drain.
• In a large bowl, combine 14 oz. canned artichoke hearts (drained), halved grape tomatoes and olives, diced red onion, carrot, and green bell pepper, and the sliced pepperoni.
• Add 8 oz fresh mozzarella pearls and the drained Rotini and toss with 10 oz. creamy Italian dressing.
• Sprinkle with freshly grated Parmesan cheese, 1 teaspoon dried Italian seasoning, 1/2 teaspoon seasoning salt, and 1/2 teaspoon freshly ground black pepper as desired. Stir well to combine.
• Cover and refrigerate for 2-4 hours before serving. Serves 8-10.