Ingredients

The following ingredients have 5 Servings
  • 1 pound package tri-color rotini pasta
  • 1/2 a medium red onion, chopped
  • 1 rib celery, chopped
  • 1/2 a medium green bell pepper, chopped
  • 1/2 a medium red bell pepper, chopped
  • 1 (6 ounce) can medium pitted black olives, sliced
  • 1 cup of commercial or homemade Italian dressing
  • 1 tomato, seeded and chopped
  • Parmesan cheese, to garnish
  • Crumbled bacon, to garnish, optional

Instruction

  • Boil the pasta al dente according to package directions. Drain and rinse well.
  • To the drained pasta, add all of the chopped vegetables, except for the tomatoes.
  • Stir in the Italian dressing and mix all together well. Cover and refrigerate for 6 hours or overnight.
  • Just before serving, add the chopped tomato, toss and then sprinkle the top with Parmesan cheese and crumbled bacon.
  • Store leftovers in the fridge and refresh with additional Italian dressing as needed.