Ingredients

• 1 cup drained mild banana pepper rings
• 1 cup Italian salad dressing
• 1 pound rotini (corkscrew) pasta
• 1 tsp Italian seasoning
• 1/2 medium English cucumber, halved lengthwise and sliced 1/4-inch thick
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 15 grape tomatoes, each cut in half
• 2 cup s loosely packed spinach leaves, sliced
• 4 ounce s Genoa salami and/or lower sodium ham, cut into 1/2-inch pieces
• 4 ounce s provolone cheese, cut into 1/2-inch pieces

Directions

1. Heat large covered saucepot of salted water  to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.

2. In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.