Ingredients
2 packages (12 ounces each) tricolor spiral pasta2 packages (16 ounces each) frozen California-blend vegetables, thawed2 pints grape tomatoes1 large zucchini, halved and thinly sliced1 large yellow summer squash, quartered and thinly sliced1 large red onion, finely chopped1 block (8 ounces) cheddar cheese, cubed1 block (8 ounces) Monterey Jack cheese, cubed2 packages (4 ounces each) crumbled tomato and basil feta cheese1 bottle (16 ounces) Italian salad dressing3 tablespoons minced fresh parsley1 tablespoon minced fresh basil1 teaspoon Italian seasoning1 teaspoon seasoned salt1/2 teaspoon pepper1 can (3.8 ounces) sliced ripe olives, drainedGrated Romano cheese, optional
Preparation
Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight.
Toss before serving. Serve with Romano cheese if desired.
