Submitted By: Dorothea Pierson

Ingredients:
3 cups Rotini pasta (cooked Al Dente according to directions)
2 cups cherry tomatoes (halved)
1 large green bell pepper (seeds removed , diced finely)
1 large cucumber (peeled and diced)
1/3 cup scallions (chopped finely)
1/4 cup green olives (pitted and thinly sliced)
2/3 bottle red wine vinaigrette dressing

Rinse pasta in cold water and drain. Place pasta in large bowl and combine with vegetables. Add dressing and toss. Refrigerate covered for 2 hours tossing occasionally. Enjoy!