The Best Pasta Salad Ever

I have to start by saying this is my student Leslie's recipe. She makes it often and I am obsessed with it. In fact I am considering finding a way to sabotage her senior recital so she can't graduate...just kidding (I think). Anyway, whereas normally I would be a purist and make my own dressing, etc. I would not change a thing about this! Follow Leslie's directions to a T and you will join me in my obsession. I promise. Here it is, straight from the expert herself...

Ingredients

1 bag colored tri-colored rontini
green onions (optional)
cherry tomatoes
avocado
green olives (1 jar)
black olives (1 can)
artichoke hearts, quartered (1 can)
1 bell pepper, minced
1 bottle Good Seasons Zesty Italian dressing (you'll need olive oil (extra
virgin), vinegar (Leslie likes red wine vinegar) and a package of the dressing)
Mozzarella Cheese
Parmesan Cheese

Cook the noodles. Once they're boiling, check them (bite one). You don't
want them too well cooked. Not crunchy, not mushy.
Drain and cool the noodles.  Chop up the onions, bell pepper, cut up the
olives. Don't add the avocado until just before serving because it turns
black.
Add shredded mozzarella cheese and mix everything together.  Just
before serving, add dressing to taste. Don't use the whole bottle (too
greasy), but make sure there's enough to give flavor, add the avocado
and sprinkle a lot of Parmesan cheese over the top.