- 4 cups uncooked rotini
- 1 medium zucchini, sliced
- 2 carrots, scraped and sliced
- 1/2 sweet red pepper, cut into strips
- 1 cup broccoli flowerets
- 1 can sliced ripe olives (black or green, your choice)
- 1 bottle Italian salad dressing
Cook rotini according to package directions; drain. Rinse with cold water and drain again. Combine cooked pasta and remaining ingredients in a large bowl, tossing well to coat pasta and vegetables. Serve salad immediately or chill if desired.
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