Savory Italian Vegetable Salad

A nice and cool salad for those "hot" days of summer. mealsforyou.com If you plan on using it at once, forget it, you must let it marinate in the fridge for 2 hours.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄4 lb  cooked rotini pasta
• 5  ounces  eat smart  vegetables (any blend)
• 1⁄3 cup  Italian dressing, plus
• 1  tablespoon  Italian dressing
• 1⁄2 medium tomatoes, chopped
• 3⁄4 green onion, sliced
• 2  ounces  reduced-fat feta cheese
• 1⁄3 cup green bell peppers or 1⁄3 cup red bell peppers or 1⁄3 cup yellow bell pepper, chopped, plus
• 1  tablespoon green bell peppers or 1  tablespoon red bell peppers or 1  tablespoon yellow bell pepper, chopped
• 1⁄2 cucumber, peeled, seeded and chopped
• 3 1⁄4 tablespoons kalamata olives
• 2 1⁄4 tablespoons fresh parsley, chopped
• 1  tablespoon sun-dried tomato packed in oil, chopped
• 2  teaspoons sun-dried tomatoes packed in oil, chopped
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground black pepper

Directions

1. Cook pasta according to package directions.
2. Drain and cool.
3. Set aside.
4. Bring a large pot of water to a boil.
5. Add Eat Smart vegetables and cook for two minutes or until slightly tender but still crisp.
6. Drain and rinse with cold water.
7. In a large bowl, mix pasta and Eat Smart vegetables with 1/2 cup of dressing.
8. Refrigerate for 2-4 hours to marinate.
9. Add remaining ingredients.
10. Mix and serve.
11. Bon appetit!