Italian Primavera Salad

 

1
12-ounce package tri-colored rotelle or other pasta
4
medium carots, shredded
2
medium zucchini, julienne slices
3
medium tomatoes, seeded and diced
1
cup broccoli flowerets
1
cup cauliflower - small flowerets
1
16-ounce can garbanzo beans, drained
1
cup bottled Italian dressing

 

 

Cook pasta according to package directions.  Drain.  Rinse with cold water.  Drain.  Place in large bowl.  Add remaining ingredients.  Mix well.

 

Chill several hours before serving. 

 

Serves 7-8.

 

 

 

 

 

 

 

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