Italian Pasta Veggie Salad
Ingreadient
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10 ounces fusilli pasta
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2 tomatoes, chopped
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1 onion, chopped
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1 green bell pepper, chopped
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1 cup chopped mushrooms
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¾ cup fat free Italian-style dressing
Direction
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Bring a large pot of salted water to a boil. Cook fusilli pasta in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse pasta under cold water.
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Combine fusilli pasta, tomatoes, onion, bell pepper, and mushrooms in a large bowl. Add enough dressing to coat; toss and refrigerate until chilled.
