Ingredients
1 package (16 ounces) tricolor spiral pasta1 jar (16 ounces) giardiniera, drained and cut2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced1 jar (7 ounces) roasted sweet red peppers, drained and chopped8 ounces summer sausage, cubed8 ounces pepper Jack cheese, cubed1 cup Italian salad dressing
Preparation
Cook pasta according to package directions. Drain and rinse in cold water.
In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.
