Ingredients
6
oz. (2 cups) uncooked rotini (spiral pasta)
1
pint (2 cups) marinated Italian broccoli and cauliflower salad (from deli)
8
oz. sliced cooked roast beef (from deli), cut into 3/4-inch strips
1/2
cup sliced oil and herb-packed sun-dried tomatoes with 1 tablespoon liquid
1/2
cup sliced olives (from deli)
4
cups purchased torn mixed salad greens or spring greens blend
Preparation
Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, combine all remaining ingredients except mixed greens.
Add rotini to salad; toss to coat. If desired, add additional liquid from tomatoes or a small amount of olive oil. Serve over mixed greens.
