Summertime Pasta Salad
1 broccoli crown, cut into small spears
1 red bell pepper, diced
10 cherry tomatoes, halved
1 (15-ounce) can large black olives, drained and halved
1 (10-ounce) can hearts of palm, drained and sliced
1 (12-ounce) bag dry bow-tie pasta, cooked and rinse in cold water to cool
1/2 (14-ounce) bottle Italian dressing (I use Bernstein's)
1. In a bowl, combine broccoli, bell pepper, tomatoes, black olives, and hearts of palm; toss to combine.
2. Add pasta; thoroughly toss.
3. Pour dressing over the salad; toss to evenly coat.
4. If you don't serve it right away, you may need to add more dressing later since it will soak it up. Enjoy!
I eat this salad all summer long - you can vary the veggies. I've done the same process but with snow peas, green onion, tofu, sesame seeds and oriental dressing.