1 lb. rotini pasta, cooked, rinsed with cold water, drained

1 (6 oz.) can whole, pitted ripe olives, drained

4 medium carrots, sliced, cooked

1 medium red bell pepper, sliced in strips

1 medium green bell pepper, sliced in strips

1 medium yellow bell pepper, sliced in strips

1 tablespoon minced garlic

1 tablespoon spicy seasoning

Salt and pepper to taste

1 (8 oz.) bottle Italian dressing

 

In large bowl, combine all ingredients and mix well.  This salad is best when flavors have had a chance to blend.  Serve chilled or at room temperature on individual plates over a bed of lettuce with a chilled soup and grain muffins or croissants.

 

Yield:  6 servings.