Ingredients:
8 ounces rotini pasta ( Barilla is best)
1 large tomatoes, chopped
1 medium green peppers, chopped
1 medium red peppers, chopped
1 small onions, chopped (optional)
1 (2 1/4 ounce) cans black olives, drained and sliced
1 (8 ounce) bottles Kraft sun-dried tomato salad dressing
1/4 cup parmesan cheese
Directions:
Cook pasta according to directions, about 8 minutes, stirring occasionally.
While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
Drain Rotini; rinse with cold water for about 3 minutes.
Mix pasta with tomato, peppers, onion and olives.
Refrigerate for about 1/2 an hour.
Add salad dressing; mix well.
Add Parmesan cheese; mix well.
Serve immediately.
If you have left overs, you will have to “re-wet” salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.
Servings: 6-8
Time preparation: 40 min.
Time total: 51 min.