Pasta Salad

2 16 oz bags Rotini (can use colored)
½ 8 oz Paul Newman’s Olive Oil and Vinegar
½ 8 oz bottle Light Done Right Italian Dressing
1 6 oz can olives
1 med red onion, diced
½ red pepper, diced
½ yellow or orange pepper, diced
1 head broccoli, chopped
2 med carrots, diced
½ package feta cheese, crumbled or cut small
Spinach or cilantro, sliced thin
1 seedless cucumber, diced (optional)

1. Boil pasta.
2. Add broccoli and carrots at the last 3 minutes of cooking, then drain and cool.
3. Add other ingredients and chill. May need additional dressing if you let it sit overnight. Can add mayonnaise for a creamy, tangy taste. Can add or subtract any ingredients.