Recipe and picture courtesy of: Danielle Mulholland
1 package bowtie pasta cooked and drained.
1 red bell pepper and one yellow, cut into bite size pieces.
3/4's of an English cucumber, I cut it lengthwise into fourths and then cut horizontally into desired thickness.
2 or three tomatoes (any kind you prefer) seeded and chopped.
Half a jar of pitted, sliced kalamata olives.
A handful or two of fresh spinach leaves.
8 oz of fresh mozzarella.
(If you get the loaf/log version just cut into cubes.)
Season generously with your favorite vinaigrette dressing.
I used a rustic Italian my family loves.
Refrigerate at least 2 hours, overnight is best.