Tri-Colored Pasta Salad With Cheese

• 32 ounces, weight Tri Colored Spiral Pasta
• 16 ounces, weight Grape Tomatoes
• 6 ounces, weight Canned Black Olives
• 1 whole Cucumber
• 1 whole Sweet Bell Pepper (any Color)
• 3 whole Celery Stalks
• 16 ounces, weight Mozzarella Cheese
• 3 whole Green Onions Or 1/4 Of A Yellow Onion
• 1/2 cups Fennel Bulb
• 8 ounces, fluid Italian Or Greek Or Caesar Dressing (Creamy Or Not)
• 1 cup Parmesan Cheese
• 1 Tablespoon Dill Weed, Or To Taste
• 1 teaspoon Pepper Or To Taste

1. Cook pasta according to box directions. I put a handful of salt in the water to flavor the pasta. Rinse with cool water and set aside.
2. Drain olives, then put them whole into your salad bowl. Add grape tomatoes whole. Chop cucumber (I removed the seeds because they can make the salad bitter), sweet pepper (I like to use the orange one for color, but whatever is cheaper), celery and mozzarella cheese into 1/2-inch pieces and place them in the bowl. I cut them in good size bites so those that don't like a certain veggie can easily pick it out.
3. The onion and fennel get chopped a bit smaller. Add cooled pasta to the bowl and pour the salad dressing and Parmesan cheese on top along with dill weed and pepper. Fold together or place the lid of the bowl on and shake it until combined. It's best made a day ahead of time.

weight grape tomatoes, black olives, cucumber, sweet bell pepper, celery, mozzarella cheese, green onions, fennel, fluid italian, parmesan cheese, dill, pepper

Taken from tastykitchen.com/recipes/salads/tri-colored-pasta-salad-with-cheese/ (may not work)