Conner's Birthday Pasta Salad

Ingredients

• 15 ounce garbanzo beans drained canned
• 15 ounce kidney beans drained canned
• 4 ounces cheddar cheese cut into 1-inch cubes
• 1 cup cherry tomatoes halved
• 4 ounces precooked chicken sausage cut into 1-inch cubes
• 1  bell pepper green cut into 1-inch pieces
• 16 ounce dressing italian dressing® such as Ken's Steak House Lite Northern
• 0.5 cup olives ripe halved drained
• 0.5 cup stuffed olives green halved
• 16 ounce tri-color rotini pasta 

Equipment

• bowl
• pot

Directions

1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
2. Mix pasta, kidney beans, garbanzo beans, cherry tomatoes, green bell pepper, green olives, ripe olives, Cheddar cheese, and sausage together in a bowl.
3. Add dressing and toss to coat. Marinate in refrigerator for at least 2 hours before serving.