• 1 pound Bernardi’s Veggie Rotini Pasta KBLR
• 6 tablespoons Salad seasoning blend
• 1 16oz bottle of Salad dressing, Italian, commercial, regular, with salt
• 2 cups Cherry Tomatoes, cup
• 1 pepper, sweet, green, raw; green bell pepper
• 1 pepper, sweet, red, raw; red bell pepper
• ½ pepper, sweet, yellow, raw; yellow bell pepper
• 1 2.25oz can Olives, ripe, canned (small-extra large)
Step 1: Place a large pot on the stove and add enough water to submerge the pasta.
Step 2: Add in the pasta and cook until the texture is al dente’.
Step 3: Drain the noodles and rinse with cold water.
Step 4: In a small bowl, add in the Italian dressing and salad spice. Whisk until well mixed.