Colorful pasta with vegetables

1 16oz box of pasta shells

1 6oz can of medium pitted black olives

1 27oz stewed tomatoes

2 large spoons of salad dressing (the stuff like mayo, but says salad dressing)

2 tbs salt

1 tbs pepper

1 tbs onion powder

1 tbs garlic powder

2 tbs parsley flakes

1/4 cup vegetable oil

1 cup of water

1/4 cup shredded mixed cheese

1 large squash (or 2 small ones)

1 large zucchini (or 2 small ones)

When I cook pasta, I put the noodles in the water as it heats up to a boil and let them finish cooking.  I also add a dash of olive oil to the water to keep them from sticking together, and I season the water with salt, pepper, onion powder, and garlic powder.  While the pasta is cooking, I put the 1/4 cup vegetable oil and 1 cup of water in a skillet and get that heated on medium heat.  Then I chop the squash and zucchini into bit sized pieces.  When done chopping I through them in the skillet and mix around.  I like a partially crunchy vegetable, so I don’t let them cook into mush.  

When the pasta is done cooking I drain and shake off the extra water in a collander.  Then I pour into a big bowel, scoop in the salad dressing, and the parsley.  then I add extra salt and pepper to taste.  Then I drain the stewed tomatoes and the olives and add into the pasta.  I throw the cheese on top and mix everything until well mixed.  

Then I can serve the pasta cool or hot, and the yummy vegetables.  This is a very colorful meal, which means you are getting lots of healthy and needed nutrients from the meal.  I fed a family of 4 for 2 meals with this.