12 oz. Veggie Rotini, cooked and drained
14 oz. canned artichoke hearts, drained
12 cherry tomatoes
1 cup black olives, halved
1/2 green pepper, diced
1/2 cup onion, chopped
1/2 cup carrots, diced
12 oz. creamy Italian dressing
1/4 cup Parmesan cheese
seasoning salt and pepper, to taste
In large saucepan, cook Rotini as directed. Rinse in cold water and drain. In large bowl, combine artichokes, tomatoes, black olives, green peppers, onion, and carrots. Add Rotini and toss with creamy Italian dressing. Sprinkle with Parmesan cheese, seasoning salt, pepper as desired. Refrigerate one hour before serving. Yum!
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