Antipasto Pasta Salad

 

1

cup sliced mushrooms (3 ounces)

1

cup sliced quartered zucchini

1

cup chopped cauliflower

1/2

cup shredded carrot

1/2

cup chopped red bell pepper

1/4

cup sliced ripe olives

2

medium green onions, sliced (2 tablespoons)

2/3

cup fat-free Italian dressing

1/4

teaspoon salt

1 1/2

cups uncooked medium pasta shells

• 1 Mix all ingredients except pasta in large glass or plastic bowl. Cover and refrigerate at least 6 hours to blend flavors.
• 2 Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta and vegetable mixture. Refrigerate up to 1 hour if desired.