Picnic Pasta Salad

 

1

package (16 oz) bow-tie (farfalle) pasta

1

can (8 oz) tomato sauce

1

cup Italian dressing

1

tablespoon chopped fresh or 1 teaspoon dried basil leaves

1

tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1

cup sliced fresh mushrooms (3 oz)

5

plum (Roma) tomatoes, coarsely chopped (1 1/2 cups)

1

large cucumber, coarsely chopped (1 1/2 cups)

1

medium red onion, chopped (1 1/2 cups)

1

can (2 1/4 oz) sliced ripe olives, drained

• 1 Cook and drain pasta as directed on package. Rinse with cold water; drain.
• 2 In large bowl, mix tomato sauce, dressing, basil and oregano. Add pasta and remaining ingredients; toss. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours.