SERVES 8–10
1 16-ounce box rotini pasta
1 large cucumber, peeled and cubed
1 bunch spring onions, chopped
1 bunch spinach, chopped
1 large tomato, diced
1 0.7-ounce package Italian dressing, prepared as directed (makes 8 fluid ounces)
Salt and pepper to taste
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In a medium pot, cook rotini until tender; drain and rinse with cold water. Add vegetables to rotini, then stir in Italian dressing. Salt and pepper to taste. Serve warm or cover and refrigerate for 2 hours.
JACKIE HUDSON, ROCK HILL