This salad is a great make-ahead recipe.
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6 ounces (2 cups) uncooked dried radiatore pasta (pasta nuggets)
1 cup broccoli florets
1 cup pitted ripe olives
1 cup chopped red pepper
1/2 cup zesty Italian salad dressing
2 (6-ounce) jars marinated artichoke hearts, drained
8 ounces Cheddar cheese, cubed 1/2-inch
8 ounces hard salami, cubed 1/2-inch
3 slices red onion, cut in quarters
Cook pasta according to package directions. Rinse with cold water; drain.
Combine all salad ingredients in large salad bowl ; mix lightly.
Cover; refrigerate for 1-2 hours to blend flavors.