Garden rotini salad with italian vinaigrette dressing

Cooked tri-color rotini pasta (water, tri-color rotini pasta [semolina {wheat}, dried tomato, dried spinach, niacin, iron {ferrous sulfate}, thiamine mononitrate, riboflavin, and folic acid], canola oil, extra virgin olive oil), milanese vinegar, olive oil, fructose, salt, onion, garlic, basil, xanthan gum, spices, ground mustard, black pepper, dried tomato, dried red bell pepper, onion powder, garlic powder), grape tomatoes, provoline cheese (non-smoked provolone cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch and powdered cellulose [to prevent caking], natamycin [a natural mold inhibitor]), carrot, green bell pepper, red bell pepper, olives (kalamata olives, water, salt, red wine vinegar, extra virgin olive oil, sunflower oil), sea salt, modified food starch.