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Kitchen Sink Pasta Salad

4 ounces linguine

4 ounces farfalle (bow tie pasta)

4 ounces rotini

4 ounces wagon wheel or shell macaroni

1 large cucumbers, peeled, seeded and chopped

1 cups chopped green bell pepper (or red or yellow or combination)

1 cups chopped celery

1/2 cup fresh broccoli flowerets

1/2 cup fresh cauliflower flowerets

1/2 cup chopped fresh flat-leaf parsley

1/4 pound salami, cubed

1/4 pound cooked ham, cut into thin strips

4 ounces mozzarella cheese, cubed

1/2 cup freshly grated Parmesan cheese

2/3 cup chopped red onion

1 (2-ounce) can sliced ripe olives, drained

1/4 cup toasted almond slivers

1 teaspoon salt

Freshly ground pepper to taste

Herb-Garlic Vinaigrette (recipe follows)

2 plum tomatoes, coarsely chopped

1 hard-cooked egg, chopped

1. Cook pastas according to package directions, preferably al dente (firm to the bite). Rinse with cold water; drain well.
2. Combine pastas and next 16 ingredients in a large bowl and toss. Pour half of Herb-Garlic Vinaigrette over pasta mixture; toss to coat. Cover and refrigerate for at least 8 hours. Cover and refrigerate remaining vinaigrette.
3. To serve, pour remaining vinaigrette over pasta salad; toss gently. Top salad with chopped tomato and egg.

Makes 12 servings.

Herb-Garlic Vinaigrette

1 cup olive oil

1/3 cup red wine vinegar

1 tablespoon water

1 garlic clove, finely minced

1 teaspoon dried Italian seasoning, crushed

1/2 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon pepper

1. Combine all ingredients in a jar; cover tightly, and shake vigorously.

Makes 1 1/2 cups.