Rainbow Rotini Pasta Salad

Nightshades seem ubiquitous in pasta salads - peppers and/or tomatoes in all the recipes I found.  But I also found that most use either a bottled or homemade Italian dressing and other either raw or lightly steamed, cooled, and marinated vegetables.  Pepperoni and olives also seem popular.  So this is the version I made today, with what was in the house.  Lots of other possibilities.

INGREDIENTS 

1 12-oz pkg rainbow rotini, cooked, drained, and cooled

1/2 cup favorite Italian or oil & vinegar dressing

1/2 cup quartered turkey pepperoni

1 cup lightly steamed asparagus cut into 2 inch pieces

1/2 cup lightly steamed baby carrots cut into thirds

1 cup lightly steamed peas

1/2 cup pitted Kalamata olives, cut in half

1/2 cup sliced green olives

1 small jar marinated artichoke hearts, cut up

Mix everything together and let marinate before serving.