Contributor: Unknown
2002 Cowley Cookbook
2 cups tri-colored rotini, cooked and drained
2 cups broccoli florets
1 cup sliced carrots
1 cup cherry tomatoes, quartered
1/4 cup sliced red onions
1 (8 oz) bottle Kraft fat-free peppercorn ranch dressing
Mix pasta and vegetables. Add dressing. Refrigerate several hours.
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