pasta primavera

Ingredients

• 16 ounces tri-color rotini (substitute penne rigate), cooked and drained
• 1 cup carrots, peeled and diced
• 2 cups broccoli florets
• 1 cup frozen peas
• 1 cup diced red peppers
• 1 cup halved cherry tomatoes
• 1/2 English cucumber, peeled and quartered
• 1 can sliced black olives, drained (2.25 oz)
• 1/4 cup finely chopped red onions
• ground Himalayan pink salt, to taste
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 1/3 cup finely grated Parmesan cheese
• 1/2 cup Italian vinaigrette
• 1 1/2 tablespoons fresh chopped parsley, for garnish