Pasta Salad - cooking recipe

Ingredients

1/2 (1 lb.) pkg. rainbow rotini
1 (9 oz.) pkg. frozen artichoke hearts, cooked and drained
1 c. cauliflower
1 c. broccoli
1 c. sliced green onions
3/4 c. vegetable oil
1/2 c. black olives
1/2 c. bacon bits
1/2 c. thinly sliced celery
1/2 tsp. Italian seasoning
1 1/2 c. Zesta Italian dressing
1 tsp. garlic

Preparation

Cook pasta as directed.
Combine pasta and remaining ingredients and toss.
Cover and refrigerate overnight.
Makes 6 to 8 servings.