Italian Pasta Salad
|Roasted red peppers||341 mL|
|Olive oil||75 mL|
|Italiano Seasoning 510 g||60 mL|
|Cooked fusilli pasta||1 L|
|Black Olives, Ripe Medium Pitted 2.84 L||125 mL|
|Sliced zucchini||175 mL|
Drain peppers reserving 45 mL / 175 mL marinade and dice peppers. Mix reserved marinade with olive oil and seasoning; set aside. Combine ingredients in large bowl. Mix well.