16 oz pasta, cooked according to package directions

2 cups antipasto: Pitted black olives and green olives, quartered lengthwise

6 oz marinated mushroom and artichokes

6 oz marinated red pepper or any other marinated vegetables

1 whole dice roasted red bell pepper

2 to 3 oz prosciutto or pepperoni

4 oz mozzarella

1 pint cherry tomatoes, halved

½ cup red onion sliced in sliverers

1/4 cup chopped fresh parsley or basil or a combination of both

1/2 - 1 cup Italian vinaigrette dressing

1/4 cup grated parmesan or romano cheese