Ranch Picnic Pasta Salad

• 1 (16 ounce) package angel hair pasta (break in half) or (12 -16 ounce) package tri-color spiral pasta
• 4 firm ripe seeded diced tomatoes
• 1 (2 1/4 ounce) can sliced black olives, drained
• 2 medium cucumbers, peeled pulp removed and diced
• 1 small onion, finely diced
• 1 small green bell pepper, seeded and diced
• 1 small yellow bell pepper, seeded and diced
• 3 (1 ounce) packages hidden valley ranch dressing mix
• 1 (2/3 ounce) package Italian salad dressing mix (prepared as directed on package only using half the oil called for)
• 1/2 cup olive oil
• 1/3 cup red wine vinegar

1. Cook pasta according to package directions.
2. Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
3. Mix Ranch dressing with vinegar and oil.
4. Drain pasta well and rinse with cold water, drain well again.
5. Place all ingredients into large bowl and toss well.
6. Refrigerate 12 hours.
7. Toss before serving.
8. **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
9. You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.

angel hair pasta, firm, black olives, cucumbers, onion, green bell pepper, yellow bell pepper, italian salad dressing, olive oil, red wine vinegar

Taken from www.food.com/recipe/ranch-picnic-pasta-salad-55840 (may not work)