Anita was “assigned” the pasta salad for Fathers’ Day and was looking for a recipe. I’ve made this Antipasto Salad from All Recipes for a few years now, and forwarded it to her with, of course, my comments. The first time I made this it was actually pretty dry – in fairness, I had made it the day before, and it is quite understandable that the pasta absorbed all the moisture. To adjust for that, I doubled all of the dressing ingredients and omitted the oil – just for the moment. Using half of the dressing and the original amount of oil, I marinated the warm pasta; the other half (sans oil) I used on the veggies and pepperoni, and let them marinate as well. When ready to serve (or just before), I combine the two batches and toss with the moz. Anita didn’t double the dressing, but by marinating the two elements separately, it was still moist, flavorful and enjoyed by all - so maybe I’ve gone overboard… it happens. Oh, and she used a tri-colored spiral pasta, which worked perfectly! Budgeting time is important, and anything you can do ahead is GOOD! However, the food must still be great. Both of these techniques worked, and this recipe has served me well.