Lorraine’s Pasta Salad

Open wide! Here comes the pasta!

  • Ingre­di­ents:
  • 1 lb. tri­col­ored Rigatoni
  • 2 Roma tomatoes
  • 1 green bell pepper
  • 1 can large whole black olives
  • Ital­ian dressing

Cook pas­ta and drain.

Put pas­ta in a tight­ly sealed con­tain­er with some Ital­ian dress­ing. Stir, seal the con­tain­er and pop it in the fridge. Stir occa­sion­al­ly so the pas­ta does­n’t stick to itself.

Open and drain the olives.

Slice the green pep­per into thin strips and cut the toma­toes into wedges.

Add the olives, toma­toes and green pep­per and stir. Add more Ital­ian dress­ing if needed.

Refrig­er­ate for at least a cou­ple of hours, stir­ring occa­sion­al­ly to help blend everything.