1 box pasta (Rotini, pinwheel, etc)
1 can (about 3+/- oz) sliced olives, drained
1 bag frozen California vegetables
1 cup cheese, cubed (try mozzarella, cheddar or Colby)
1 can pinto beans, drained and washed
1 cup Italian dressing
Boil pasta according to package directions. During the last five minutes, add the frozen veggies and cook along with the pasta. Drain pasta and veggies. Add remaining ingredients and toss until evenly coated. Serve warm or store in refrigerator until ready to serve.
|A California Pasta Salad waiting patiently to be served as a side at a barbecue this past summer.|