• Prepare pasta according to package instructions. Undercook the pasta by 2 minutes compared to the package instructions. This ensures it remains al dente (firm to the bite) even after absorbing the Italian dressing.
  1 Package Tri-Color Rotini Noodles, 16 oz
• Rinse pasta under cold water to cool all the way.
• Dress liberally with Italian Dressing (don't use whole bottle yet).
  1 Bottle Zesty Italian Dressing, 16 oz
• Drain olives and add to pasta.
  1 Can Sliced Black Olives
• Add shredded carrots
  1/2 Bag Shredded Carrots, 10 oz bag
• Dice onion & bell pepper.
  1 Small Sweet Onion, 1/2 Bell Pepper (Choice of Red, Yellow, OR Orange)
• Cut cabbage into shreds. Add all to pasta and mix well.
  1/4 Head Purple Cabbage

Continue with the following ingredients. IF SERVING LATER - reserve the following ingredients on the side & add right before serving

• Cut broccoli into small pieces. Bring a small pot of water to boil, add broccoli and blanch for 1 minute. Remove broccoli and run under cold water to stop cooking process.
  1 Cup Fresh Broccoli Florets
• Peel & dice cucumber. Halve tomatoes and shred spinach.
  1/2 Cucumber, Handful Cherry Tomatoes, Handful Fresh Spinach
• Add salt & pepper to taste (will likely need more than you think).
  Salt & Pepper
• Add remaining Italian Dressing TO TASTE and mix well.

OPTIONAL: Make it a Meal

• Prepare v-chicken of choice according to package instructions and add to pasta for a deliciously filling meal OR drain and rinse a can of chickpeas for a quick protein addition.
  Vegan Chicken Tenders or Nuggets, Garbanzo Beans (Chickpeas) (15 oz)