Italian Pasta Salad
pkg. tri-colored corkscrew noodles
black olives, sliced
pimentos, chopped (optional)
green bell pepper, chopped fine
red bell pepper, chopped fine
stalks celery, diced fine
spinach leaves, chopped fine
garlic, diced very fine or pressed
crumbled feta cheese (optional)
good seasons italian dressing, mixed per directions on package
red wine vinegar
1Dice vegetables; mix dressing and vinegar together in a large bowl. Add vegetables and marinate in refrigerator several hours or overnight.
2Cook pasta; cool thoroughly. Add to dressing and vegetables; toss well to mix. Refrigerate until ready to serve.
3MY NOTES: When just my husband and I are eating this, I add the spinach; however, my son and grandson will not eat it, so I didn't add it to what is shown in picture. We do not like feta cheese, so I did not add it.