16 oz. garden pasta
4 oz frozen sweet peas (by all means use fresh if available!)
2 bell peppers, different colors
1 small red onion
1 small can sliced black olives (don't remember the size, but its the smallest can size)
16 oz bottle Italian dressing (you know to check the label)
1 tablespoon olive oil
This is always in my fridge so I like to change up the pasta shapes so I don't get bored - use spirals, wheels, bow ties, but always get the garden (colored) pasta - its so much prettier. Bring water to a boil as directed for pasta, adding the olive oil.
While the water heats and the pasta boils - set a timer, don't forget - cut the peppers into short strips. I cut each in half vertically and pull out the core, then I cut them in half again horizontally and slice them thin, but not transparent. You know how you like your veggies, if you want chunks don't make thin slices. If you want a really gorgeous salad, use three or four different colored peppers and save the extra for your next salad.
Peel the outer layers off of the red onion, slice paper thin and separate into rings. If you have a bigger onion slice in half to make semi-circles. I prefer a smaller onion because the little rings make better presentation. (And this is a beautiful dish!)
When the pasta is done, drain and rinse with cold water. Place in a large bowl (with a lid) and toss in peas (still frozen), sliced bell peppers, onion rings, and drained olives. Pour 3/4 of the bottle of Italian dressing over salad and toss again (using vegan creamy dressings would probably be tasty too, but it won't be as pretty).
Chill overnight (or at least 2 hrs), add remaining dressing and enjoy! (I admit I always eat some right away, but the flavor doesn't soak in fully until the next day, and its worth the wait.)