A Favorite: Italian Pasta Salad

After a couple of rounds of trial and error (as always) I believe it to be damn near perfect, or at least my stomach thinks so.

2 boxes rainbow Rotini
2 bottles Kraft Tuscan House Italian Dressing
3/4 can sliced black olives
1/2 c. sliced green olives
1 of ea: chopped green, red, orange, yellow peppers
2-3 chopped mild pickeled pepperoncini
1-2 diced roma tomatoes
1-2 chopped broccoli heads
3 coined carrots
1/2 diced red onion
2 minced garlic cloves
1 c. diced celery
1 sm. sliced cucumber
1/2 c. shredded parmesan cheese
2-3 tbsp. oregano
salt and pepper to taste
1] Boil noodles to al dente, run under cold water, drain, allow to cool.
2] Chop all vegetables, add parmesan cheese.
3] Dressing: Tried Zesty Italian (or similar) in the past and found it to be much too salty. As there is plenty of salt in the black/green olives and pepperoncini, you should also not add salt until last, if even needed. Kraft's Tuscan House Italian is full of flavor without the sodium.
4] Add dressing as needed; start with one bottle (esp. if sitting over night).
5] Refrigerate; the longer, the better.
6] Enjoy! ~