This recipe was given to me from a friend who would make it for the church potluck dinner. It makes a lot, so I cut it in halve for a dinner side. Making it a headed will help with the flavors so they have time to blend together with all the herbs.  Anyway you do it, it taste great. Enjoy!!

PREP: 1 Hour also cooling time
MAKES: 18 Servings

1 pkg. (12oz) tricolor spiral paste
1 pkg. (12oz.) frozen California-blend vegetables, thawed or what ever one you liked to use.
1 pint  grape tomatoes, halved
1 cup zucchini, halved and sliced thin
1 cup yellow squash, halved and sliced thin
1 cup red onion, chopped
1 small block (4oz.) of cheddar cheese, cubed
1 small block (4oz) of Monterey Jack cheese, cubed
2 pkg. (4oz each.) crumbled tomato and basil feta cheese
1 bottle of Italian salad dressing
3 Tbsp. minced fresh parsley
1 Tbsp. minced fresh basil
1 tsp. Italian seasoning
1 tsp. seasoned salt
1/2 tsp. pepper
1 can black olives, sliced
Grated Romano cheese, if you please!

1. Cook pasta according to package. Rinse with cold water; drain well. In a large bowl combine the vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta.
2 In a small bowl, combine the Italian salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Sir in the olives. Cover and put in the refrigerate for about 3 hours to cool.
3. Make sure you toss before you serve. Also top off with Romano cheese. Enjoy!!