Pretty Pasta & Veggie Salad

• 4 ounces spiral pasta (or twisted pasta)
• 4 ounces bow tie pasta (farfalle)
• 34 cup low-fat Italian salad dressing, divided
• 1 green bell pepper, cut into strips
• 1 red sweet bell pepper, cut into strips
• 8 raw baby carrots, julienne cut
• 1 cup raw chopped broccoli
• 1 red onion, sliced into rings
• 16 large black olives, pitted and sliced
• 12 cut fat-free parmesan cheese

1. Cook both pastas according to package directions to the "firm" al-dente stage; do not overcook!
2. Run cooked pasta briefly under cold running water, to cool.
3. Allow to drain well.
4. Place both pastas in a large mixing bowl and toss with 1/4 cup of the salad dressing.
5. Set aside.
6. In a separate bowl, mix the peppers, carrots, broccoli, onions and olives together with the remaining 1/2 cup of the salad dressing.
7. Toss the vegetables over the pasta and mix gently, leaving some vegetables on the top to garnish.
8. Sprinkle Parmesan cheese over all.
9. Pasta salad may be served room temperature, or refrigerated to cool.

pasta, pasta, lowfat italian salad dressing, green bell pepper, red sweet bell pepper, baby carrots, broccoli, red onion, black olives, parmesan cheese

Taken from www.food.com/recipe/pretty-pasta-veggie-salad-386905 (may not work)