- 2 (16 ounce) packages multicolored spiral pasta
- 1 bunch broccoli, cut into florets
- 1 medium head cauliflower, cut into florets
- 1 (10 ounce) package frozen peas and carrots, thawed
- 2 cups quartered cherry tomatoes
- 1 cup shredded Parmesan cheese
- 6 green onions, chopped
- 1/2 cup chopped green pepper
- 1 (2.25 ounce) can sliced ripe olives, drained
- 2 (16 ounce) bottles 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, Parmesan cheese, onions, green pepper and olives. Add the dressing; mix well. Cover and refrigerate for 2-3 hours or until chilled.