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Pasta Salad

Serving size: 1 cup
serves 12
exchanges: 2 bread/starch, ½ vegetable

3 qts. water
4 chicken bouillon cubes
1 Tbs.seasoned salt
1 green, 1 red, 1 yellow bell pepper,sliced thin.
1- 8oz. pkg. fresh mushrooms,sliced.
12 black olives sliced thin
1 bunch green onion tops chopped
1- 16oz pkg. penne rigate pasta
Fat free oil dressing (recipe follows)

1. Add bouillon cubes, and seasoned to the water. Bring to a boil.

2. Add pasta, boil till tender and drain.

3. Add peppers, mushrooms, olives and onion tops.

4. Pour dressing over pasta and mix well.Refrigerate until ready to serve.

Dressing: exchange: free

8oz. fat-free Italian dressing
2 Tbs. balsamic vinegar
1½ tsp. dried basil leaves.
mix all ingredients ;refrigerate until ready to serve.

Recipe from Carol Lewis