Italian Vegetable Salad
2 cups rotini pasta, cooked & cooled (1 cup dry & then cook it)
1 medium green pepper
1 large tomato
1/2 cup sugar snap peas
15 oz. can small black olives, drained
6 oz. jar artichoke hearts, drained
2 tablespoons pine nuts
1 tablespoon capers
1/4 cup zesty Italian dressing
Chop pepper, tomato and snap peas. Combine all ingredients and stir. Refrigerate or keep cool.
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