HJ's Italian Bowtie Veggie Salad

Bumble Bee Chunk Light Tuna in Water, 2 oz drained, 56 g, about 1/4 cup, 10 oz (remove)
*Extra Virgin Olive Oil, 6.4 tbsp (remove)
Barilla Farfalle - 1lb box, 1 serving (remove)
Black Olives - Jumbo - 5.75 oz can drained, 1 serving (remove)
Salad Magic Zesty Italian Dry Dressing and Marinade Mix - .6 oz pkg, 1 serving (remove)
White Vinegar - Distilled - no calories just for recipe, 2.5 oz (remove)
Water, tap, 1 fl oz (remove)
Cucumber (peeled), 1 cup, pared, chopped (remove)
Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) (remove)
Yellow Peppers (bell peppers), .5 pepper, large (3-3/4" long, 3" dia) (remove)
Green Onion, fresh, 2 serving (remove)

This is really a great base for all veggies (yellow squash, zucchini, etc). Can increase veggie content or reduce pasta content. Can be served immediately but is best when it sits refrigerated 4 hrs to overnight.

Make Italian salad dressing with the water, oil and vinegar...set aside. Slice or dice all veggies while pasta is cooking according to package directions. Set veggies aside, drain and rinse pasta in cold water, re-drain. Mix all ingredients in a large bowl and salt and pepper to taste.

Serving Size: Makes 16 - one cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user HJ7777777.