pints (4 cups) deli vinaigrette-style pasta salad with vegetables
lb Cheddar cheese, cut into 1/2-inch cubes (1 1/2 cups)
lb hard salami, cut into 1/2-inch pieces (1 1/2 cups)
hard-cooked eggs, cut into wedges
medium tomato, cut into wedges
cup pitted ripe olives, drained
In large bowl, mix pasta salad, cheese and salami.
Garnish salad with eggs, tomato and olives.
If the deli vinaigrette-style pasta salad with vegetables is not available, cook your favorite pasta and toss it with balsamic vinaigrette or Italian dressing and 2 cups assorted cut-up fresh vegetables.