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Pasta Salad

1 box vegetable spiral pasta (3 1/2 cups)
1 can pitted black olives sliced in half
1 generous piece of fetta cheese crumbled up
broccoli flowerettes
sliced carrots
colliflower flowerettes
1 bottle Rene's Greek Salad Dressing

Cook pasta al dente. Let it cool in the fridge while cutting veggies
and olives. Once cool, mix everything together. If you find the
dressing too strong, mix 1/2 of the bottle with 1/2 mayonaise.

Add the dressing about 10 minutes before serving so that it doesn't
dry out. Serve with some cracked pepper on top. This is a great
salad for the summer.

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