Ingredients:
8 ounces non-cooked rotelle or radiatore pasta
One bag of (16 ounces) frozen vegetables mixtures
One can of (15 ounces) garbanzo beans (chick-peas), drained
1/2 cup creamy peppercorn ranch salad dressing

Directions:
In a large saucepan, cook pasta according to package directions.

Add vegetables during last seven minutes; drain in colander. Rinse under cold water to cool.

In a large bowl, combine pasta, vegetables, beans and dressing. Cover and refrigerate until ready to serve.

Recipe makes four servings.

Variation:
Add one can of (6 ounces) tuna or salmon, drained and flaked or six ounces cooked shrimp or cubed cooked chicken to the pasta mixture.

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