Fresh from the Garden Pasta Salad

• 2 cups tri-color spiral pasta, prepare as directed on box
• 1 12 cups broccoli florets, cut in half, if needed
• 1 12 cups cauliflower florets, cut in half, if needed
• 1 medium zucchini, cut into bite-sized cubes
• 1 medium squash, cut into bite-sized cubes
• 1 medium cucumber, cut into bite-sized cubes
• 10 -20 small cherry tomatoes, left whole
• 1 (8 ounce) can black olives, pre-sliced, drained and rinsed
• salt and pepper, to taste
• Italian dressing, to taste
• water

1. In very large cooking pot, measure water for pasta and cook as directed until al'dente.
2. Cut all vegetables into cubes except cherry tomatoes and black olives.
3. When pasta is done drain in collander, warm rinse, and put back into pot.
4. Return pot to stove (be sure to turn off burner!
5. ).
6. Add all cut vegetables, combine well, and cover for about 10 minutes to "steam" everything together.
7. Remove lid and add salt, pepper, sliced black olives and whole cherry tomatoes.
8. Mix everything up until incorporated.
9. Transfer to large storage bowl with lid.
10. Refrigerate at least two hours to cool.
11. When ready to serve, drizzle and mix in Italian dressing to desired taste.

tricolor spiral pasta, broccoli florets, cauliflower, zucchini, cubes, cucumber, cherry tomatoes, black olives, salt, italian dressing, water

Taken from www.food.com/recipe/fresh-from-the-garden-pasta-salad-322810 (may not work)