Deli Vegetable and Beef Salad

• 6 ounces rotini pasta, uncooked
• 1 pint pickled vegetables, broccoli & cauliflower, italian marinated salad, from the deli
• 8 ounces roast beef, sliced from the deli, cut into 3/4 inch strips
• 12 cup sun-dried tomato packed in oil, and herb packed, sliced, with 1 tablespoon liquid
• 12 cup olive, sliced
• 4 cups salad greens, torn

1. Cook rotini per package directions.
2. Rinse with cold water and drain well.
3. In a large bowl, combine all other ingredients except greens.
4. Add rotini to salad, toss to coat.
5. Add extra liquid from tomatoes or olive oil if desired.
6. Serve over mixed greens.

rotini pasta, pickled vegetables, beef, tomato, olive, salad greens

Taken from www.food.com/recipe/deli-vegetable-and-beef-salad-216386 (may not work)