Italian Pasta Salad
If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian
dressing before serving. Also terrific with Ranch, Caesar, Red Wine Vinaigrette,
Parmesan, and most other dressings!
8 ounces rotelle pasta
2 1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell
peppers, cauliflower, onions, mushrooms, etceteras)
1/2 cup cubed cheddar or mozzarella cheese
1/3 cup pitted black olives, optional
1 cup Italian dressing
Cook pasta according to package directions. Drain, and rinse with cold water
until completely cool.
In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with
Serve chilled or at room temperature.
Makes 6 servings