Creamy Italian Spiral Salad
from Taste of Home Magazine
Note: yields 30 (3/4 cup) servings
2 pkg (16 oz each) multicolored spiral pasta
1 medium head broccoli, cut into florets
1 medium head cauliflower, cut into florets
1 pkg (10 oz) frozen peas and carrots, thawed
2 cups cherry tomatoes, quartered
1 cup shredded Parmesan cheese
6 green onions, chopped
1/2 cup chopped green pepper
1 can (2 1/4 oz) sliced ripe olives, drained
2 bottles (16 oz each) creamy Italian salad dressing
Cook pasta according to directions; drain and rinse in cold water. In a large bowl, combine pasta, broccoli, cauliflower, peas and carrots, tomatoes, Parmesan cheese, onions, green pepper and olives. Add dressing and mix well. Cover and refrigerate for 2-3 hours or until chilled.
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