Italian recipes

Course : Italian
Serves: 1

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Ingredients:

2 cups tri-colored -- rotini , cooked and drained (5-1/2 ounces)

2 cups broccoli florets

1 cup sliced carrots

1 cup cherry tomatoes -- quartered

1/4 cup sliced red onions

8 ounce kraft free non-fat -- peppercorn ranch dressing

Mix pasta and vegetables. Add dressing. Refrigerate several hours.