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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Copied from a library cookbook. Ingredients:
8 ounces pasta, any small shape (rotini or shells) |
2 medium broccoli florets, cut unto bite-size pieces, steamed until tender-crisp and rinsed until cool |
1/2 cup pitted black olives, halved |
1 medium red bell pepper, cut into thin strips |
1/2 cup low-fat vinaigrette dressing |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook the pasta according to package directions until al dente.
2. Rinse under cold running water until the pasta cools.
3. Drain and transfer to a serving bowl.
4. Combine the pasta with the remaining ingredients and toss well.
5. Cover and refrigerate until needed.
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