Classic Italian Pasta Salad (8 side-dish servings)
8 oz uncooked rotelle or rotini
2 1/2 cups chopped assorted fresh vegetables (broccoli, carrots, tomatoes, peppers, cauliflower, onion; go crazy)
1/2 cup cubed cheddar or mozzarella cheese (or whatever you like)
1/3 cup sliced, pitted ripe olives
1 cup Italian dressing (homemade or store-bought)
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Cook pasta according to package directions. Drain; toss in large bowl with Italian dressing and refrigerate until cool.
Add remainder of ingredients. Toss well. Serve chilled.
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