- 3 cups uncooked whole wheat pasta
- 1 cup chopped broccoli
- 1 cup peeled and diced cucumber
- 1 cup sliced summer squash
- 3⁄4 cup Italian salad dressing
Cook pasta according to package directions. Rinse with cold water. Place in large bowl.
Add remaining ingredients and mix well.
Refrigerate leftovers within 2 hours.
Use any colorful vegetables you have on hand. Try carrots, cherry tomatoes, green onions or frozen peas.
Flavor boosters: 1 cup diced, cooked chicken or ham; 1 cup garbanzo beans.