Rotelli Greek Salad

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 packages rainbow Rotelli pasta
2-4 tomatoes (I use cherry tomatoes cut in half)
1-2 peeled cucumbers, chopped
1 whole purple onion, chopped
½ - 1 head of cauliflower, chopped
1 bunch of broccoli chopped
2-3 carrots peeled and sliced
1 large can chilled olives
1 square broken feta cheese
1 package Good Seasons Zesty Italian (mixed) or 1 bottle of Kraft Zesty Italian Dressing

INSTRUCTIONS
Cook Rotelli and rinse with cold water to cool. Cut up vegetables in bite size pieces and combine with olives and feta cheese. Mix everything together with dressing. Stores well for up to one week.