Chilled Tomato & Vegetable Pasta Salad

• 1 pkg (12 oz each) dry tri-color rotini pasta, uncooked (12 oz = about 4 cups)
• 1 can (14.5 oz each) Hunt's Diced Tomatoes, drained
• 1 medium cucumber, quartered lengthwise, thinly sliced (1 med = about 1 cup)
• 1 pkg (4 oz each) crumbled feta cheese
• 1 can (3.8 oz each) sliced ripe olives, drained
• 1/2 cup shredded carrots
• 1/2 cup chopped roasted red peppers
• 1/4 cup finely chopped red onion
• 1 cup zesty Italian dressing
• 1/4 cup pine nuts, toasted, optional

1. Hands On: 20 minutes
2. Total: 1 hour 20 minutes
3. Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl.
4. Add tomatoes, cucumbers, cheese, olives, carrots, bell peppers and onions; mix lightly. Add dressing; toss to coat. Cover.
5. Refrigerate at least 1 hour prior, or until chilled. Sprinkle with pine nuts, if desired.

rotini pasta, tomatoes, cucumber, feta cheese, olives, carrots, red peppers, red onion, italian dressing, pine nuts

Taken from www.myrecipes.com/recipe/chilled-tomato-vegetable-pasta-salad (may not work)