- 1 1/2 boxes rotini noodles
- one 24-fluid ounce bottle italian dressing
- 1 red bell pepper, sliced
- 2 cup cherry tomatoes, halved
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cup chickpeas
- 1 red onion, sliced
- 1 cup chopped olives (optional)
- Cook the noodles according to package. Drain and rinse under cold water. Toss the cooked pasta with the vegetables in a large bowl.
- Pour the Italian dressing over the top and refrigerate until ready to serve. Serve in individual jars if you wish.