1 (16-ounce) bag dry tri-color pasta
2 tablespoons olive oil
1 cup chopped broccoli
1/2 cup baby carrots, julienned
1/2 cup thinly sliced zucchini
1/4 cup sliced black olives
1 lemon, juice of
fat free Italian dressing, to taste
black pepper, to taste
1/2 red onion, very thinly sliced
1. Boil pasta al dente according to package directions. Drain, rinse with cold water to cool, then drain again.
2. In a pan, heat oil over medium heat. Add broccoli, carrots, and zucchini; saute until crisp-tender.
3. In a bowl, combine pasta, pan mixture, olives, lemon juice, and enough dressing to lightly coat.
4. Add black pepper. Arrange red onion on top. Serve.
Our kids love this stuff served slightly warm, but you can chill - its quite good either way. Also, I like to add a bit of finely shredded parm cheese substitute.