1 lb Dry Rotinie (I use tri-color)
1 large Green Pepper
1 large Yellow (sweet) Pepper
1 Large Onion
5 Stalks (depending on size) Celery
1 pt Cherry Tomatos
1/2 pound pepperoni chunks
1/2 pound hard salami chunks
1/2 pound provolone cheese chunks
1/2 pound monteray jack cheese chunks
2 cloves minced Garlic
1 Bottled Good Seasons Italian Dressing
1 Tsp Italian Herb mix
Cook pasta. Drain and Rinse
Clean and chop veggies into bite sized chunks
Mix all and chill for a few hours. Redress with more dressing before serving.

(I use smaller chunks of everything so that you get a good mix)