Super easy and just in time
for all the summer cook outs and picnics.
Recipe
1 lb cooked and cooled pasta
1 bottle fat free Italian salad dressing
1 6oz can black olives
1 pint cherry tomatoes cut in half
1/2 cup shredded parmesean cheese
Combine all ingredients in a large bowl and mix well.
Refrigerate for 4-6 hours before serving.
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