Ingredients
8 ounces uncooked spiral or cartwheel pasta3 cups assorted chopped fresh or frozen vegetables1 bottle (16 ounces) zesty Italian salad dressing, divided1 cup cubed cooked chicken, turkey or ham1 cup cubed cheddar, mozzarella or Monterey Jack cheese1 can (2-1/4 ounces) sliced ripe olives, drainedMinced fresh parsley or basil, optional
Preparation
Cook pasta according to package directions. Drain but do not rinse. Return pasta to the pan; add vegetables and toss. Cover for 3-5 minutes. Vegetables will lightly steam in pasta.
Place pasta in a large salad bowl. Top with three-fourths of the dressing and lightly toss. Chill several hours or overnight.
If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until serving.
