Italian Pasta Salad with Tomatoes and Shrimp

Rotini pasta combined with diced tomatoes, sliced yellow bell pepper, sliced zucchini, cooked bay shrimp, and sliced ripe pitted olives. Pasta salad is dressed with balsamic vinegar and refrigerated several hours to blend flavors before serving.

Ingredients -

1 pound Dry Rotini Pasta, cooked till al dente, drained
2 (14.5 ounces each) cans Diced Tomatoes with Italian Herbs, undrained
1 cup Yellow Bell Pepper, sliced
1 cup Zucchini, sliced
8 ounces Bay Shrimp, cooked
1 (2.25 ounces) can sliced pitted Ripe Olives, drained
2 tablespoons Balsamic Vinegar

Preparation:

1. In a large bowl, combine the rotini pasta, tomatoes, bell pepper, zucchini, shrimp, olives and vinegar.

2. Toss well and cover.

3. Refrigerate for 2 hours before serving.