Italian Pasta Salad

Ingredients:
2 cups cooked whole wheat rotini pasta
1 cup broccoli florets, bite size
1 cup cauliflower florets, bite size
1 cup cherry or grape tomatoes, halved
1 cup sweet red peppers, diced
1 small can sliced black olives, 2.25 oz drained
1 cup fat-free Italian salad dressing
1/8 cup grated Parmesan cheese
2 Tbsp Betty Crocker Bac-Os

Instructions:
Gently mix cooled pasta with all the other ingredients, except the Bac-O's, at least 2 hours before serving.  Refrigerate.  Just before serving, mix in the Bac-O's.

Yields 1 cup per serving

Special Information:
The Bac-O's can be added earlier if need be but they tend to swell and look strange once they've been soaking in the salad dressing.  Whole wheat pasta holds up better to the salad dressing than white pasta does.  To make the salad more colorful, use either orange or yellow peppers instead of the red pepper.  Also, you can use any of the small, colorful, gourmet tomatoes instead of the grape or cherry tomatoes wihtout changing the POINTS value.

If you decrease the serving size to a ½ cup, the POINTS value per serving decrease to 1.