Creamy Italian Spiral Salad

[Roxy]

Creamy Italian Spiral Salad:

 

2 pkgs.(16 ounces each) multicolored spiral pasta

1 medium bunch broccoli, cut into florets

1 medium head cauliflower, cut into florets

2 cups frozen peas and carrots

2 cups cherry tomatoes, quartered

1 cup shredded Parmesan cheese

6 green onions, chopped

1/2 cup chopped green pepper

1 can (2-1/4 oz.s) sliced ripe olives, drained

2 bottles (16 oz.s each) creamy Italian salad dressing

 

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cauliflower, peas and carrots, tomatoes, cheese, onions, green pepper and olives. Add the dressing; mix well. Cover and refrigerate for 2-3 hours or until chilled.