Now that the warm weather is here I make lots of pasta salads. I don’t know why I don’t make it in the winter though as it really could be eaten year round. This is a really easy dish to make. It’s also one of those 5 ingredient or less recipes. This also can be eaten as a main dish. No reason why it has to only be a side dish.
Italian Pasta Salad
1 pound of spiral (rotelle) pasta
1- 1 lb. bag of frozen broccoli, cauliflower and carrots, thawed(sometimes called California Blend)
1/2 of a 16 oz. bottle of any type of Italian salad dressing (I used Kraft Tuscan House Italian), you may need more after the salad is chilled
1 cup large black olives
1/2 cup sundried tomatoes either packed in oil or not
Cook pasta according to package directions. Drain and rinse with cold water. Put into a bowl and add the rest of the ingredients. Mix well. Chill in the refrigerator for 2 hours. Mix well, add more dressing, if needed and serve.