- 16 ounces rotini, fusilli, or shell pasta
- 1 (8 ounce) bottle Italian or ranch-style salad dressing
- 4 tablespoons McCormick® Salad Supreme® Seasoning
- 5 cups assorted raw vegetables (tomatoes, carrots, broccoli, or red onions)
- Cook pasta according to package directions. Rinse under cold water to stop cooking and drain well.
- Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat.
- Cut vegetables into bite-sized pieces. Add vegetables to pasta and mix gently.
- Cover and refrigerate at least 4 hours.