Rigatoni Pasta Salad
Makes 18 cups of salad

1 16-ounce bag rainbow rigatoni, cooked per package directions, and drained
2 cups Italian salad dressing
2 cups broccoli florets
1 cup carrots, diced
1/2 cup red bell pepper, diced
1 small red onion, diced (about 1/2 cup)
2 small zucchini, diced
2 cups cooked turkey, cubed
1 cup cheddar cheese, cubed 1 21/4-ounce can sliced black olives
2/3 cup grated parmesan cheese,

In a large bowl, toss pasta with 1 cup salad dressing. Refrigerate. Steam broccoli, carrots and bell pepper for 2 minutes. Do not overcook. Add vegetables and remaining ingredients to pasta. Toss and refrigerate until well chilled. Serves 8-10