Fresh from the Garden Pasta Salad

Ingredients

• 2 cups tri-color spiral pasta, prepare as directed on box
• 1 1/2 cups broccoli florets, cut in half, if needed
• 1 1/2 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

Directions

1. 1

   In very large cooking pot, measure water for pasta and cook as directed until al'dente.

2. 2

   Cut all vegetables into cubes except cherry tomatoes and black olives.

3. 3

   When pasta is done drain in collander, warm rinse, and put back into pot. Return pot to stove (be sure to turn off burner!).

4. 4

   Add all cut vegetables, combine well, and cover for about 10 minutes to "steam" everything together.

5. 5

   Remove lid and add salt, pepper, sliced black olives and whole cherry tomatoes. Mix everything up until incorporated.

6. 6

   Transfer to large storage bowl with lid. Refrigerate at least two hours to cool.

7. 7

   When ready to serve, drizzle and mix in Italian dressing to desired taste.