Rustic Pasta Salad

This is a pasta salad recipe I played with after tasting a pasta salad that was catered at one of my work's luncheons. It was so delicious that I looked up the catering place to get a description of it so I could try and replicate it at home. This turned out pretty amazing and is one of me and Dee's favorites. Don't let the chopped olives turn you off. Dee is not an olive fan at all, but LOVES this salad.

Ingredients:
16 oz penne pasta cooked according to directions and rinsed under cold water and drained
1/2 a good size red onion, diced
1/2 cup red & yellow bell peppers, diced (I use the mini ones including the orange)
1/3 cup sun dried tomatoes (in the bag, not in oil) diced
1/2 small can chopped black olives, chopped even finer
5oz parmesan asiago blend shredded cheese
1 bottle Lighthouse creamy poppyseed dressing
Optional, but delicious... 1/4 cup chopped pine nuts (just not something I have on hand all the time)

Toss all the ingredients together and let sit covered in the refrigerator for at least two hours. Serve.

*Photo updated May 6th, 2019

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