PASTA VEGETABLE SALAD

Plan ahead…..needs to chill

1-1/2 cups uncooked tricolor spiral pasta
½ cup fresh broccoli florets
½ cup cauliflowerets
½ cup chopped cucumber
½ cup chopped celery
1/3 cup sliced carrot
¼ cup chopped tomato
¼ to 1/3 cup ranch salad dressing

Cook pasta according to package directions; drain and rinse with cold water.  Place in a large bowl; add vegetables.  Drizzle with salad dressing, toss to coat.  Cover and refrigerate for 1-2 hours.  Yield:  4 servings.

QUICK COOKING – March/April 2004