Shells and Tomato Salad

• 3 cups uncooked large shell pasta
• 1 can diced tomatoes, diced
• 1 can sliced ripe olives, drained
• 1/4 cup each sliced green onion, diced green bell pepper, diced yellow bell pepper and thinly sliced carrots
• 1/2 cup Italian dressing
• 2 Tbsp. grated Parmesan cheese (opt.)

Directions

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In a large bowl, combine cooked pasta and all remaining ingredients; mix well. Sprinkle with cheese, if desired. Makes 6 servings.

By Robin from Washington, IA