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.