Quick Pasta Salad Primavera

• 12 oz. garden spirals (uncooked) or a mix of regular and garden spirals
• 1 c. bottled creamy Italian salad dressing
• 1 c. julienne salami strips
• 1/2 c. pitted ripe olives, cut in halves
• 1 red, green or yellow bell pepper, cut into strips
• 1 c. quartered mushrooms
• 1/2 c. sliced green onions
• 1 c. small broccoli flowerets, steamed until just tender
• 1/2 c. frozen peas, thawed and drained
• 1/2 c. shredded carrot
• salt and pepper to taste

1. Prepare garden and regular spirals together according to package directions; drain.
2. In a large bowl, combine spirals and remaining ingredients; toss to mix.
3. Cover over; chill thoroughly. Toss gently before serving.
4. Refrigerate leftovers.
5. Makes 4 to 6 servings.

garden spirals, italian salad dressing, julienne salami strips, olives, red, mushrooms, green onions, broccoli flowerets, frozen peas, carrot, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=646222 (may not work)