Holiday Veggie Pata Salad

• 1 12 heads broccoli florets
• 1 head cauliflower
• 1 large red onion
• 1 medium zucchini
• 1 medium yellow squash
• 1 (8 ounce) package fresh button mushrooms
• 1 pint fresh grape tomatoes
• 1 (4 ounce) jar pimientos (drained)
• 1 (8 ounce) cansliced black olives (drained)
• 1 medium cucumber
• 1 (12 ounce) box tri-color spiral pasta
• 0.5 (16 ounce) bottle KRAFT Zesty Italian Dressing
• 0.5 (16 ounce) bottlekraft italian caesar salad dressing (not regular caesar)
• 1 large bell pepper

1. In a large mixing bowl chop all vegetables into bite size pieces.
2. Excluding the olives and pimentos.
3. Add the dressings and toss, cover and refridgerate overnight.
4. Pull veggie salad out and let come to almost room temperature.
5. boil the water for pasta and cook pasta.
6. Drain very well and toss in the vegetable mixture.
7. cover again and either refridgerate or serve.
8. You can also add a little chopped pepperoni or hard salami and make it a hearty, but light lunch.

broccoli florets, cauliflower, red onion, zucchini, yellow squash, fresh button mushrooms, fresh grape tomatoes, pimientos, black olives, cucumber, pasta, italian dressing, bottlekraft italian caesar salad dressing, bell pepper

Taken from www.food.com/recipe/holiday-veggie-pata-salad-492149 (may not work)