Emi was so funny as I was making this. I was cutting up the green bell pepper and he wanted me to give him half of it to eat before I ruined it by cooking it. :-P Once I told him I didn't plan on cooking the green bell pepper, he shut right up and just waited for dinner. :-D
JESSICA'S ITALIAN PASTA SALAD
1 lb Rotini Pasta (I used Garden Rotini which had tomato and spinach pasta as well as the regular, it made for a pretty dish.)
1 green bell pepper
4 roma tomatoes
3 stalks green onions
sliced black olives (I use the smallest can possible because I'm not a fan, but it is GOOD in the salad)
Salt to taste
Kraft Zesty Italian Dressing to taste (I probably used about 3/4 to 1 cup)
1. Cook pasta according to package directions.
2. Drain pasta and rinse under cold water.
3. Cut green bell pepper, roma tomatoes, and green onions into small bits. Add these and sliced olives in with pasta. Add salt to taste and coat with Italian dressing.
4. Allow to chill to desired temperature.
Source: Our good friend Jessica.