Italian Pasta Salad

This is one of my stand-by, go-to salads that I have been making for years. It's easy to double this salad to make it huge and feed a crowd. The ingredients are really versatile, and you can change them up. What I have listed below are the ingredients that I usually use, but you can leave out whatever you don't like, or add other things that you do like. I don't have a recipe for this salad, and so I am just going to give you approximate measurements, because it is different each time I make it. When I make this salad, I usually cook the pasta the night before and mix in at least half of the salad dressing and let it sit in the fridge overnight and absorb the flavor more. Then the next day I add the rest of the ingredients and more salad dressing to taste.

Italian Pasta Salad

1 16oz package of Rotini pasta
1 bottle of Italian salad dressing (Wishbone is my favorite for this)
1-2 cups fresh broccoli florets
a handful of pepperoni slices
about 4 oz of cheddar cheese, cut into small cubes
1 can small or medium olives, drained
1 cup diced tomatoes or grape tomatoes
1 cup sliced zucchini
McCormick Salad Supreme seasoning (optional)

Cook pasta according to directions. Drain well and add half of the salad dressing. Refrigerate until cold. Add all veggies, pepperoni, cheese, and the rest of the salad dressing. Mix well. sprinkle with a little McCormick Salad Supreme and mix again. Refrigerate until ready to serve. Stir well just before serving and sprinkle Salad Supreme over the top just before serving.