Light and Fresh Pasta Salad

• 1 (16 ounce) boxtri-colored rotini pasta
• 3 stalks celery, chopped
• 1 small bell pepper, chopped
• 1 cucumber, peeled and chopped
• 1 small red onion, chopped
• 34 cup black olives, sliced (I use kalamata sometimes)
• 34 cup cups feta cheese
• 1 cup cherry tomatoes, halved
• 1 (8 ounce) bottle fat-free Italian salad dressing (or to taste)
• salt and pepper

1. Cook pasta according to box directions.
2. Meanwhile, you can prep your veggies if you haven't already.
3. In a large bowl (there will be a lot of pasta!)
4. toss drained pasta and veggies.
5. Add feta blocks to bowl and mix well to break down cheese.
6. Pour dressing over ingredients and toss to coat.
7. Salt and pepper to taste, if needed.
8. Store in a large Ziploc-esque tupperware container and refrigerate at least 1 - 2 hours before serving.

boxtricolored rotini pasta, stalks celery, bell pepper, cucumber, red onion, black olives, feta cheese, cherry tomatoes, italian salad dressing, salt

Taken from www.food.com/recipe/light-and-fresh-pasta-salad-379374 (may not work)