Pasta Salad

Pasta Salad

1 lb. tri-color rotini pasta
1 cucumber, seeded and chopped

2 red bell peppers, seeded and chopped

1 can garbanzo beans, drained
1/2 cup kalamata olives, sliced
1 c. fat-free Italian salad dressing

Cook the pasta as directed and drain well.  Add the cucumber, bell peppers, garbanzo beans, and olives and toss to combine.  Add the salad dressing and mix until everything is well coated.  Refrigerate for at least 2 hours until well chilled.  Serve.

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