Ingredients:

• 2 ½ cups uncooked tri-colored Rotini pasta
• ¼ red bell pepper, chopped
• ¼ green bell pepper, chopped
• ¼ broccoli crown (just the florets), chopped
• 8 radishes, chopped
• 1 cup of your favorite Italian dressing
• ¼ cup Parmesan cheese (optional)

Directions:

1) Cook the pasta according to package directions. Don’t overcook. Drain.

2) Wash and prepare vegetables.

3) Combine drained pasta, chopped vegetables and dressing in a medium-large bowl. Stir everything together.

4) Stir in Parmesan cheese, if desired.

5) Serve right away or refrigerate for about an hour before serving. Keeps for up to a week in the refrigerator. Okay to serve at room temperature.

Source: Vegetarian Light

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