12 oz multi color pasta spirals
2.25 oz can sliced olives
2 cucumbers, peeled and quartered 1 green pepper, diced 1 red pepper, diced 1 yellow pepper, diced 10 - 12 oz cherry tomatoes, cut in half
1 red onion, diced
16 oz Kraft/Balsamic Vinaigrette Salad Dressing (you will not use all of it)
3.5 oz Crumbled Feta Cheese, if you can find garlic and herb its better, but plain will work
salt and pepper to taste
Cook pasta al dente. While thats cooking chopped all your veggies and put into large bowl. When pasta is done, drain and let cool. Then toss into bowl with veggies. Add dressing and salt and pepper. Ta da your done. I have also added a handful of shredded mozzarella cheese to it just for some added flavor and texture. Enjoy :D
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