Italian Pasta Veggie Salad

Ingredients

• 10 ounces fusilli pasta 
• 1  bell pepper green chopped
• 1 cup mushrooms chopped
• 1  onion chopped
• 0.8 cup dressing fat free italian-style
• 2  tomatoes chopped

Equipment

• bowl
• pot

Directions

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms.
3. Pour enough dressing over to coat; toss and refrigerate until chilled.