The Best Pasta Salad

• 8 ounces rotini pasta (Barilla is best)
• 1 large tomatoes, chopped
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 1 small onion, chopped (optional)
• 1 (2 1/4 ounce) can black olives, drained and sliced
• 1 (8 ounce) bottle Kraft sun-dried tomato salad dressing
• 1/4 cup parmesan cheese

1. Cook pasta according to directions, about 8 minutes, stirring occasionally.
2. While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
3. Drain Rotini; rinse with cold water for about 3 minutes.
4. Mix pasta with tomato, peppers, onion and olives.
5. Refrigerate for about 1/2 an hour.
6. Add salad dressing; mix well.
7. Add Parmesan cheese; mix well.
8. Serve immediately.
9. If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

rotini pasta, tomatoes, green pepper, red pepper, onion, black olives, tomato salad dressing, parmesan cheese

Taken from www.food.com/recipe/the-best-pasta-salad-8794 (may not work)