Spring Pasta Salad

Bring a pot of water to boil, add pasta and cook until al dente. Meanwhile, chop the zucchini, yellow squash, radishes and scallions into bite size pieces.

Saute zucchini and yellow squash in a small amount of olive oil until crisp tender.

Drain the pasta and cool in serving dish. Add sauteed and chopped vegetables, along with the sliced black olives. Toss with Italian dressing and serve cold. Sprinkle some grated Romano cheese on top for a tasty addition.

You can use whatever vegetables you like for this great salad.