Tri-colored Pasta Salad

By Bonnie T

An easy do-ahead recipe. Can add just about anything you like to this salad. Looks very attractive if served in a glass bowl because of the various colors.

Ingredients

• 3 bags of tri-colored fusilli cooked
• 2 12-ounce cans white tuna in water, drained or shredded chicken breasts
• 1 red onion chopped
• 1 orange bell pepper chopped
• 1 red bell pepper chopped
• 8 roma tomatoes chopped and seeded
• 20 Kalamta olives, sliced to taste
• 3 cans chopped artichoke hearts
• 8 ribs chopped celery
• 3 can chopped hearts of palms
• Bernsteins cheese fantastico dressing to taste

Preparation

Step 1

Mix all ingredients together in a large bowl. Add dressing and mix thoroughly.

Can make this two days ahead of time and refrigerate. If a bit dry when made days aheady, just add more dressing and stir.

If you don't have Kalamata olives, regular black ones will work.