 | | Directions |
- Cook pasta, rinse, and drain; set aside.
- Break cauliflower and broccoli into bite-sized pieces.
- Dice the bell peppers and mix with the cauliflower and broccoli.
- Cut the ham into cubes and toss with the vegetables.
- Add the sliced onions, black olives, and green olives.
- Toss with half of the bottle of dressing. Add in the pasta and stir. Add the remaining dressing a little at a time until coated as desired.
- Refrigerate for a few hours before serving. Can make the night before. Keeps well.
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Prep Time: 1.25 hours
Cook Time: 10 minutes
Container: Large bow.
Servings: 12
|  | | Ingredients | | - | | 16 ounces Garden Variety Rotini pasta |
| - | | 2 cups cauliflower |
| - | | 2 cups broccoli |
| - | | 1 cup diced bell peppers, red, orange, yellow or combination of each |
| - | | 1 cup cubed ham |
| - | | red onion slices, as desired |
| - | | 1 can sliced black olives (small can) |
| - | | 1 cup green olives, whole |
| - | | 1 bottle Italian dressing (16 ounce bottle) |
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