Roman Pasta Salad


3 cups cooked penne or rotini pasta
1 cup cooked green peas and carrot mixture 

1/2 cup steamed broccoli florets
1 small red bell pepper, chopped
1/4 cup pitted small black olives
1 tbsp chopped fresh parsley
1-2 tbsp fresh lemon juice
1/2 cup low-fat mayonnaise
1/8 teaspoon black pepper
Salt to taste

Some extra parsley and sliced black olives for garnish


1. In a large salad bowl mix pasta and low-fat mayonnaise.
2. Stir in vegetables, olives and parsley and mix well.
3. Add freshly ground black pepper, lemon juice and salt to taste.
4. Cover and refrigerate at least one hour before serving.
5. If desired garnish with some parsley and sliced black olives.

Serve with fresh Italian or French Bread.

Makes 4 servings.

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