Summer Pasta Salad

1 package of tri-colored rotini pasta

3/4 bottle of Italian dressing

1 lemon

1 avocado

2 tomatoes diced

1 can of olives

4 sticks of part skim mozzarella cheese

1 broccoli bushel

1/2 cup shredded Parmesan cheese

1 orange bell pepper (gives it a sweet yet spicy taste)

1/2 of red onion

4 slices of salami cut into small squares

Pepper to taste

1/8 cup of olive oil

1. Cook pasta to al dente and rinse with cold water

2. Cut and dice all veggies

3. Put all ingredients together in a large bowl except for lemon

4. Cut lemon in half

5. Squeeze fresh lemon over ingredients

6. Evenly coat with dressing and olive oil

7. Add pepper to taste (I like a lot!)

8. For best results, cover and refrigerate for about 4 hours for freeze turning every 10 minutes for 45 minutes.