May 17, 2007
Michelle’s Pasta Salad
1 16oz. package garden rotini (I like Martha Gooch best)
1 bottle Fat Free Zesty Italian salad dressing (I used Kroger brand)

½ cup chopped red onion
2 Roma tomatoes, diced
1/2 cucumber, peeled and diced

1 package frozen Kroger Mexican Blend Vegetables
(it has broccoli, cauliflower, red pepper corn, kidney beans etc)

1 small can sliced black olives

Salt and pepper to taste

Cook pasta according to package directions -- leaving it a bit al dente. Drain pasta and allow hot water to collect in another bowl. Rinse pasta with cold water to chill quickly and drain well.

Meanwhile put onions and frozen veggies in the hot water from the pasta and let sit for a few minutes to soften onions and vegetables. Drain well.

Combine all ingredients – you will not use the entire bottle of Italian dressing in the beginning,
but after cooling in the fridge for a few hours, go ahead and add the rest and stir well. I think in the beginning it soaks up a bunch.

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