Categories: Pasta, Salads 
      Yield: 1 servings 
  
      2 c  (5-1/2 ounces) tri-colored 
           -rotini , cooked and 
           -drained 
      2 c  Broccoli florets 
      1 c  Sliced carrots 
      1 c  Cherry tomatoes, quartered 
    1/4 c  Sliced red onions 
      8 oz Bottle kraft free non-fat 
           -peppercorn ranch dressing 
  
  Mix pasta and vegetables.  Add dressing.  Refrigerate several hours.