Veggie Pepperoni Pasta Salad

3 cups dry rotini pasta, cooked

1 small zucchini, de-seeded and sliced

1 small yellow squash, de-seeded and sliced

1 med red sweet pepper, diced or cut into 2 inch strips

½ white or red Onion, finely diced then pressed with salt

1 can 15 oz diced tomatoes rinsed and drained, or halfed cherry tomatoes

1 tsp dried oregano, or fresh oregano chopped

3 oz sliced pepperoni, quartered (optional)

½ lb cheddar cheese cubed, or shredded parmesean

1 cup bottled balsamic vinaigrette salad dressing, or Italian dressing

DIRECTIONS:

Cook pasta, rinse with cold water.

In a large bowl combine all ingredients. Toss gently to coat. 

Cover and chill for 2-24 hours.