Rainbow Pasta Salad

Ingredients: 

1 16oz. Pkg. Colored Rotini Pasta

25 to 30 Cherry Tomatoes Halved ~OR~ 2 Tomatoes Chopped

1 Chopped Green Bell Pepper (Seeds Removed)

1 Chopped Onion (can Substitute Red Onion)

1 Chopped Large Cucumber (with or without peel)

1 C. Broccoli Florets

1 C. Sliced Black Olives (drained)

1 C. Cauliflower Florets

1 8oz. Pkg. Shredded Cheddar Cheese ~OR~ 1 C. cubed Cheddar Cheese

1 16oz. Bottle Zesty Italian Salad Dressing

1/2 to 1 C. Grated Parmesan Cheese (per your preference)

Directions: 

1. Bring 4 qts. of water to a boil. Add rotini noodles and return to a rapid boil, cooking uncovered, stirring frequently for about 10-12 minutes. Drain and rinse in cold water. You can also Toss the pasta in a large bowl with ice cubes to cool it down quicker - be sure to drain any excess water. 

2. Combine cooked pasta with tomatoes, bell pepper, onion, cucumber, broccoli, cauliflower, olives, cheddar cheese and Italian dressing. Then Add the Grated Parmesan Cheese & toss the salad to ensure even distribution of the Parmesan cheese. Cover and Chill for 1 hour (if you did not use ice to chill faster). Be sure to toss before serving! 

*** Other add-ins include: 1 C. Cubed Ham or Real Bacon bits, Pepperoni, Diced Carrots, Yellow or Red Bell Pepper, Avacado ***