Italian Deli Salad

• ½ lb. rotini or bow tie pasta, cooked, drained
• 8 oz. Italian dressing (such as Henri's Fat Free)
• 1 c. (4 oz.) low-moisture part-skim mozzarella cheese, cubed
• ¼ c. (1 oz.) shredded parmesan cheese
• 1 can (7 oz.) artichoke hearts, drained, quartered
• 1 can (2¼ oz.) sliced pitted ripe black olives, drained
• ½ c. (2 oz.) sliced pepperoni, cut in half
• small or medium red onion, cut in thin half rings
• medium or large green bell pepper, finely diced
• optional: small red bell pepper, finely diced

Mix all ingredients. Refrigerate. Makes nearly 3 quarts (about 8 servings).