Muffuletta Pasta Salad


1 pound medium pasta shells
1 pound provolone cheese, cut into 1/4-inch cubes
1/2 pound Pre-Sliced Genoa Salami, cut into 1/4-inch pieces
1/2 pound Pre-Sliced Hot Capicollo, cut into 1/4-inch pieces
1/2 pound Pre-Sliced Mortadella, cut into 1/4-inch pieces
12 ounces giardiniera, chopped
12 ounces green olives, sliced
4 ounces black olives, sliced
3 green, red and/or yellow bell   peppers, diced
1 stalk celery, finely chopped
2 cups zesty Italian dressing


Prepare pasta as label directs until al dente; drain and cool completely. Gently toss pasta with remaining ingredients by hand in a large bowl. Refrigerate in an airtight container at least 2 hours or up to 3 days. Makes about 16 cups.