1 Package (12 oz) tricolor spiral pasta
1 cup halved cherry tomatoes
1 can (3.8 oz) sliced ripe olives, drained
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/4 cup julienned yellow summer squash
1 bottle (12 oz) poppy seed salad dressing
1/4 cup sunflower kernels
1. Cook pasta according to package directions; drain and rinse in cold water.
2. Transfer to a large serving bowl; add the tomatoes, olives, broccoli, cauliflower, and squash. Drizzle with dressing and toss to coat. Cover and refrigerate for 2 hours. Just before serving, sprinkle with sunflower kernals.
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