Tri-Color Pasta Salad - cooking recipe

Ingredients

1 lb. tri-color twist pasta, cooked per directions on pkg.
1 (10 oz.) pkg. frozen broccoli spears, cooked and drained
1 (10 oz.) pkg. frozen cauliflower spears, cooked and drained
1 (6 oz.) jar artichoke hearts, chopped
1 small onion, finely chopped
20 Spanish olives, sliced
2 stalks celery, finely chopped
1 (16 oz.) bottle red wine vinegar and oil salad dressing
salt and pepper

Preparation

Mix together all ingredients.
Toss thoroughly; add salt and pepper to taste.
Chill at least 1 hour before serving.
Toss again before serving.