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 the grape tomatoes and green and black olives in half.
Dice the red onion. Peel and dice the carrot. Dice the green bell pepper.
Halve the pepperoni slices.
With a sharp-edged zester, grate the fresh Parmesan.
Make and Assemble the Salad
In a medium saucepan, cook the 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 the drained artichoke hearts, halved grape tomatoes and olives, diced red onion, carrot, and green bell pepper, and the sliced pepperoni.
Add the drained Rotini and toss with a creamy Italian dressing.
Sprinkle with freshly grated Parmesan cheese, dried Italian seasoning, seasoning salt, and freshly ground black pepper as desired. Stir well to combine.
Cover and refrigerate for 2-4 hours before serving. Serves 8-10.