Open wide! Here comes the pasta!
- 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.