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Recipe from Kirk Duvall of Tenn.
2 lbs cooked penne pasta (cooked al dente)
1 lg. cucumber (diced)
6 Roma tomatoes (diced)
1 green pepper (diced)
1 red pepper (diced)
2 bunches of green onions (chopped)
2 cans medium whole olives (drained)
2 celery sticks (diced)
1lb frozen peas (cooked)
16-24 oz ranch dressing ( to taste)
1-2 cups mayonnaise
8 oz grated parmesan cheese, "used as topping"
16 oz grated mozzarella cheese
Pinch of salt
Pinch of pepper
Pinch of oregano
Pinch of basil
Blend all ingredients into a large bowl, mix well, place into fridge to chill for about 30-40 minutes. Remove from fridge, mix again, taste a sample, if needed add more ranch/mayonnaise. Top with parmesan and return to fridge for an additional 20 minutes.
