12 oz. rainbow rotini, cooked and drained
1 small bunch broccoli florets
3 chopped green onions
1 rib celery, chopped
1 4-oz. can pitted black olives sliced
1/4 c. stuffed green olives sliced
1 14-oz. artichokes, drained
1/2 c. each green, red and yellow peppers
3/4 T. garlic salt
3/4 T. parsley
3/4 T seasoned salt
salt & pepper to taste
1/4 c. freshly grated Parmesan cheese
1/2 c. olive oil
3 T. apple cider vinegar
Combine cooked pasta, broccoli, green onions, celery, olives, artichokes, and peppers in a large bowl and toss to mix. Season with spices. Sprinkle with the cheese. Add the olive oil and apple cider vinegar and toss to mix well. Chill covered 24 hours.
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