Old Fashioned Italian Pasta Salad
Serve with any grilled meat or poultry.

• 16 ounces tricolor rotini pasta
• 1 (8 ounce) bottle lite zesty Italian dressing
• 4 tablespoons McCormick Salad Supreme Seasoning
• 5 cups your choice assorted raw vegetables (halved cherry tomatoes, thin sliced carrots, diced seeded cucumbers, cut up broccoli florets, green or red bell pepper, cut up califlower florets, or thin sliced red onions)
• 1 - 3.8 ounce can sliced black olives (optional)

Cook pasta, rinse under cold water and drain well.

Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat.

Cut vegetables to bite size pieces; add vegetables to pasta and mix gently.

Cover and refrigerate at least 4 hours.

Per Serving: 219 Calories; 4g Fat (17.2% calories from fat); 1g Saturated Fat; 7g Protein; 39g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 829mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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