Easy Pasta Salad

• 1 pound Regular Or Tri-color Rotini
• 1 whole Tomato
• 1 whole Green Or Red Pepper
• 2-1/2 cups Italian Dressing, Bottled Or Homemade

1. Prepare pasta according to package instructions. Drain. I like to rinse it under cold water to help cool it down.
2. While the pasta is cooking, dice tomato and green pepper.
3. In a large bowl, combine pasta, vegetables and dressing. Stir. I like to let it hang out in the fridge for a couple of hours so it's nice and cold. My mother-in-law said it was REALLY good about the second day in, as the pasta soaked up the dressing.
4. Note: I love pasta salads because the ingredients are so versatile. I used peppers and tomatoes because it's what I had . You really can add whatever vegetables you like (or none at all if that's your preference). I would have added cukes and black olives if I'd had any. I might try cubed mozzarella cheese next time. Try avocados, peas, carrots, whatever strikes your fancy!
5. A note about the dressing: I usually just use a bottled dressing but last time I didn't have any. I found an easy recipe for Italian salad dressing in my Betty Crocker cookbook (Bride's edition) and it got rave reviews. I'll be using it from now on.

tri, tomato, red pepper, italian dressing

Taken from tastykitchen.com/recipes/salads/easy-pasta-salad-3/ (may not work)