Pasta Veggie Salad for 6

[Guest guest]

Pasta Veggie Salad

 

1 pkg. (12 oz.) tricolor spiral pasta

1 cup halved cherry tomatoes

1 can (3.8 oz.) sliced ripe olives, drained

1/2 cup fresh broccoli florets

1/2 cup fresh cauliflowerets

1/4 cup julienned yellow summer squash

1 bottle (12 oz.) poppy seed salad dressing

1/4 cup sunflower kernels OR Mexican pepitas

 

Cook pasta according to package directions; drain and rinse in cold water.

Place in a large serving bowl;

add the tomatoes, olives, broccoli, cauliflower and squash.

 

Drizzle with dressing and toss to coat. Cover and refrigerate for 2 hours or

overnight. Just before serving,

sprinkle with sunflower kernels. 

 

Yield: 6 servings.