Italian Veggie Pasta Salad

Provided by the Auburn Interfaith Food Closet

RECIPE TYPE: Main – Side
SERVES: 8 – 10
TOTAL TIME: 20 minutes + chilling

INGREDIENTS:

• 8 ounces uncooked spiral pasta
• 3 cups assorted fresh vegetables, chopped (e.g. broccoli, carrots, celery, bell peppers, cauliflower, summer squash, etc.)
• 1 tablespoon water
• 1 cup tomatoes, diced
• ¼ cup onion, diced
• 1 can (2 ¼ ounces) sliced black olives, drained (optional) 
• 1 can (1 ½ cups cooked) black beans, drained
• 1 cup Italian salad dressing (or other dressing of your choice)
• ¼ teaspoon salt

DIRECTIONS:

1. Cook pasta according to package directions.
   
2. Meanwhile, combine vegetables and water in microwave-safe dish.  Cover and microwave on High for 2-3 minutes.  Immediately place vegetables in ice water.  Drain and pat dry.
   
3. Drain pasta, rinse with cold water, and drain well.
   
4. In a large bowl, combine the pasta, vegetables, tomatoes, onion, olives and beans.
   
5. Toss with the dressing and salt.  Cover and refrigerate.  Serve chilled.

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