Italian Pasta Salad
( YIELD: 6 Side-Dish Servings )

I N G R E D I E N T S
DeCecco Fusilli (#34)	8 ounces, uncooked
Assorted Fresh Cut Vegetables (Peppers, tomatoes, carrots, broccoli, cauliflower, onions, mushrooms)	2-1/2 Cups
Mozzarella Cheese	1/4 cup, cubed
Pitted Calamata Olives	1/3 cup, sliced
Italian Salad Dressing	1 Cup

1.	Cook pasta according to package directions; drain and rinse with cold water until completely cool.
2.	In large bowl, combine all ingredients except Italian Salad Dressing. Add dressing; toss well. Serve chilled or at room temperature.
NOTE:	If preparing a day ahead, refrigerate, then stir in 1/2 cup additional Italian Salad Dressing before serving.