Pasta salad.

Today's blog challenge at Two Peas is to post a favorite BBQ/grilling recipe. One of my favorite things to make with grilled meat is a pasta salad. I came up with my own mixture, trying to emulate an antipasto type of thing.

You need:
one 16-oz box of your favorite pasta (I like rotini/corkscrews, and I used some wheat ones last time that held up really well and tasted great)
a 1/4-lb chunk of salami, cubed
a 1/4-lb chunk of provolone cheese, cubed
a few grilled red peppers (either homemade or from a jar)
a small jar of marinated artichoke hearts, drained and chopped
a handful each of chickpeas and kidney beans (can be omitted if you're cooking for a bean-hater like my DH)
half a chopped green pepper for crunch and color
a pint or so of grape tomatoes, cut in half
a bottle of "Just 2 Good" Italian dressing from Wishbone

Boil and drain the pasta, chop up all the goodies, throw 'em together in a big bowl, and squeeze as much dressing over it as you want. Start with less, then add more if it needs it. Last time, I used most of a bottle, which surprised me. Throw it in the fridge and let it sit for a couple hours before dinner. This is a super make-ahead side dish, perfect with grilled chicken and grilled sweet corn.