There is so much “stuff” in this that it could easily be the basis of a light meal with just some bread and cheese. Angie’s original recipe called for shells but other types of medium-size pasta work just as well. In fact, I think the cavatappi are especially nice given their unusual shape. If you are making this when tomatoes are at their peak, use three medium-sized tomatoes in place of the cherry and grape tomatoes. You can use 2 cups of purchased Italian salad dressing instead of the homemade dressing if you’re so inclined, though the flavor will obviously be somewhat different.