Pasta Salad

My mother used to make this dish with tricolor rotini, Presto salad dressing, and leftover cold turkey.  I've adjusted the ingredients over the years to make it vegetarian and a bit healthier (mostly by changing the pasta to whole wheat).  It can be made vegan by using a vegan salad dressing and omitting the meat.  This dish can easily be altered to your own taste.  Add other vegetables, such as chopped red bell peppers or grape tomatoes, and use whatever box of pasta and bottle of salad dressing you have on hand.

Ingredients
16 oz. whole wheat rotini (or tricolor rotini)
2 carrots, chopped
2-3 cups broccoli florets
4 oz. sliced black olives
4 oz. sliced green olives (sold by the jar as "salad olives")
1 cup chicken, turkey, or vegetarian chik'n strips, cooked/cooled/chopped (optional)
8 oz. Italian (vinegar-based, not creamy) salad dressing of your choice (I like Ken's Northern Italian Lite, which does contain cheese)

Directions

1. Boil the pasta, drain, and put into a sealable container.

2. Add remaining ingredients.

3. Seal container and shake to combine.  Serve warm or chilled.  Keeps in refrigerator for about 3 days.