Savory Italian Vegetable Salad

• 14 lb cooked rotini pasta
• 5 ounces eat smart vegetables (any blend)
• 13 cup Italian dressing, plus
• 1 tablespoon Italian dressing
• 12 medium tomatoes, chopped
• 34 green onion, sliced
• 2 ounces reduced-fat feta cheese
• 13 cup green bell peppers or 13 cup red bell peppers or 13 cup yellow bell pepper, chopped, plus
• 1 tablespoon green bell peppers or 1 tablespoon red bell peppers or 1 tablespoon yellow bell pepper, chopped
• 12 cucumber, peeled, seeded and chopped
• 3 14 tablespoons kalamata olives
• 2 14 tablespoons fresh parsley, chopped
• 1 tablespoon sun-dried tomato packed in oil, chopped
• 2 teaspoons sun-dried tomatoes packed in oil, chopped
• 18 teaspoon salt
• 18 teaspoon ground black pepper

1. Cook pasta according to package directions.
2. Drain and cool.
3. Set aside.
4. Bring a large pot of water to a boil.
5. Add Eat Smart vegetables and cook for two minutes or until slightly tender but still crisp.
6. Drain and rinse with cold water.
7. In a large bowl, mix pasta and Eat Smart vegetables with 1/2 cup of dressing.
8. Refrigerate for 2-4 hours to marinate.
9. Add remaining ingredients.
10. Mix and serve.
11. Bon appetit!

rotini pasta, vegetables, italian dressing, italian dressing, tomatoes, green onion, feta cheese, green bell peppers, green bell peppers, cucumber, olives, fresh parsley, tomato, tomatoes, salt, ground black pepper

Taken from www.food.com/recipe/savory-italian-vegetable-salad-256613 (may not work)