2.5 cups of tri-color spiral pasta
1 large can of black olives, drained
1 can of quartered artichoke hearts, drained
1 can of green beans, drained
1 can of red beans, rinsed and drained.
4-6 sliced grape or cherry tomatoes. I used frozen roasted tomatoes from last summer
1/4 cup of Philadelphia Cooking Creme Pesto flavor
2 Tablespoons of vinegar oil based salad dressing (I used Newman’s Own light)
2 Tablespoons of freshly grated Parmesan