Fat Free Italian Pasta Salad
1 red pepper, sliced in thin 1" strips
1 cucumber, sliced and cut in quarters (triangle-shaped slices)
1 bunch green onions, finely diced
2 plum tomatoes, diced (including seeds)
1 small can (3 ounces) sliced black olives, optional
1 (8 ounce) bottle fat free Italian salad dressing (I use Cains)
1/2 cup white vinegar
1/4 teaspoon ground black pepper
1 (16 ounce) package rotini
1 bunch fresh broccoli florets
1. Place vegetables (except broccoli) in large container with tight lid. Add vinegar, dressing, and pepper; cover and shake. Boil rotini according to package directions, to desired tenderness in heavily salted water.
2. When rotini has less than 2 minutes to cook, add broccoli florets to blanch and finish rotini cooking time. Drain rotini and broccoli and rinse under cold water.
3. Add to container of vegetables and shake well. Refrigerate before serving; 24 hours is best. The longer it sits in fridge, the better the flavor.
Serve with vegan bread and enjoy!!