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Once pasta is cooked, set aside to cool.
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In a large bowl, mix together swiss and mozzarella, torn spinach, and chopped artichokes and peppers. Toss to combine. Add cooled pasta and shredded parmesan.
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In a small bowl, whisk together olive oil and 6 oz. of the dressing. Pour dressing mixture over the pasta salad and stir well. Reserve the rest of the bottle to see if you need more dressing later.
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Refrigerate for at least 2-4 hours. Stir well after removing from fridge and add more dressing if desired.