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• 6 ounces corkscrew pasta, uncooked (about 2 cups)
• 14-16 ounces canned green beans, drained
• 8 ounces canned whole kernel corn, drained
• 8 ounces canned sliced carrots, drained
• 2-½ ounces canned sliced ripe olives, drained
• 1 cup bottled low-calorie Italian dressing
• ⅓ cup sliced green onion (about 1)
• ⅓ cup diced red or green pepper (about ⅓)
• 6-8 romaine lettuce leaves, if desired

Optional

• 1 cup cooked, cubed, boneless, skinless chicken

Cook pasta as package directs; rinse with cold water and drain well. In a large bowl, combine all ingredients except lettuce; toss to coat vegetables and pasta with dressing. Serve on lettuce-lined plates, if desired. Makes six to eight servings.

Without Chicken:

With Chicken: