Tri-color fusili pasta, 1 bag 16 oz
Red onions, chopped, 1 cup
Red bell peppers, chopped, 1 cup
Ripe olives, whole, 1 cup
Broccoli, small florets, 1 cup
Carrots, sliced, 1 cup
LEMONETTE Italian Herb Dressing
Cook, drain, rinse, and cool pasta.
Mix in all the veggies.
Toss with dressing.
Chill before serving.