1 bottle Renee's Gourmet Naturally Light Roasted Red Pepper and Garlic Dressing
1 box uncooked fusilli pasta
1 1/2 tablespoons olive oil
2 onions, chopped finely
2 zucchini, chopped finely
2 carrots, chopped finely
2 celery, chopped finely
1 red pepper, sliced
1/4 cup pitted and sliced olives
5 ounce can tomato paste
Salt, to taste
Pepper, to taste

Preparation Instructions:

Cook pasta and drain. Saute vegetables and olives until soft. Add dressing and tomato paste. Simmer 5 to 7 minutes. Season with salt and pepper. Add pasta to sauce. Mix well, and serve immediately. 4 to 6 servings.