{Veggie Pasta Salad}

This is a recipe that has been in the family for a long time and we make it a lot in the summer when we BBQ. It’s really tasty and simple.

1 Ib bag of vegetable spiral pasta
1 cucumber, sliced and cubed
1 green pepper, cut into strips
1small carton cherry tomatoes, halved
1 8oz can sliced black olives
1/4 cup grated parmesan cheese
1/2 bottle Bernsteins cheese and garlic salad dressing

Cook the pasta until al-dente with a little bit of a bite to it. Chop up the veggies. When the pasta is cooked run it under cold water in a strainer. Transfer into a large bowl and dump in all the veggies and olives. Poor in about 1/3 cup of dressing and stir until it is well incorporated, add the cheese and stir. Let it sit in the fridge for at least a 1/2 hour. Taste and add a little more dressing and cheese until you get the taste you want. (The noodles will soak  in the dressing so when it comes out of the fridge make sure and add some more)

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