Creamy Italian Spiral Salad

2 (16 ounce) packages multicolored spiral pasta
1 bunch broccoli, cut into florets
1 medium head cauliflower, cut into florets
1 (10 ounce) package frozen peas and carrots, thawed
2 cups quartered cherry tomatoes 1 cup shredded Parmesan cheese 6 green onions, chopped
1/2 cup chopped green pepper
1 (2.25 ounce) can sliced ripe olives, drained
2 (16 ounce) bottles creamy Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cauliflower, peas and carrots, tomatoes, Parmesan cheese, onions, green pepper and olives. Add the dressing; mix well. Cover and refrigerate for 2-3 hours or until chilled.

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