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Italian Pasta and Veggie Salad

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Italian Pasta and Veggie Salad

Serving size: 8

~~~~~~~~~~~~~~~~~

 

8 ounces (3 cups) uncooked spiral noodles or rotelle

3 good-size stalks of broccoli

8 ounces cheddar cheese, cubed (optional)

1 pint cherry tomatoes, halved

1 large red bell pepper, chopped

6-ounce can black pitted olives, drained, sliced

8 ounces Italian salad dressing

 

 

1) Cook pasta according to package directions; drain and rinse with cold

water until

cooled.

2) In a large bowl, combine remaining ingredients except for the Italian

dressing.

3) Add the dressing; toss well.

 

Serve chilled or at room temperature.

 

Note: If preparing this a day ahead, store in the refrigerator, but

then stir in 1/4 cup additional Italian dressing before serving.

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