Pasta Salad

Pasta Salad

1 bag (12-16 oz) garden rotini pasta, cooked, rinsed and cooled in cold water, drained

1 can kidney beans, rinsed and drained

1 red or yellow pepper, chopped

1/3 Cup chopped celery

1/2 Cup chopped carrots

2 red apples, chopped, I leave the peel on

1/2 Cup chopped onion

8 oz cubed Monterey jack cheese

1 bottle Light House Italian dressing, I use Kraft or Wishbone

salt and pepper to taste

Mix all ingredients in a large bowl and chill for at least two hours. Add more Italian dressing as desired as the pasta tends to soak it up after awhile.