Italian Four Bean Salad

This makes a huge salad for company. The salad, minus the dressing, can be frozen. Then serving sized portions can be thawed under hot tap water, in a colander, then tossed with Italian dressing.
Ingredients:
1 lb. rotini pasta (cooked, rinsed in cold water, and drained)

1 cup broccoli flowerets (frozen and thawed under hot water, or freshly steamed to bright green and still crunchy).

1 cup steamed diagonally sliced carrots, cooled (steamed carrots should be very firm and bright when done)
1 can of red kidney beans, drained (or boil 1/3 cup dry beans to yield one cup cooked)
1 can small white beans (or boil 1/3 cup dry beans to yield one cup cooked)
1 can garbonzo beans
1 cup Italian green beans (or snap beans)
1 red pepper diced

Zesty Italian Salad Dressing (I mix the Zesty Italian packets with Star Raspberry Vinegar)

Directions

Mix all precooked ingredients (not including salad dressing) in a large bowl. Rinse and drain well. Place in fridge to chill. Rinse chilled salad in cool water, drain and add salad dressing. Serve and enjoy!

Salad to freeze for future quick lunches--Freeze salad on a wax paper lined cookie sheet. Store in large ziploc bags. To serve: Rinse frozen salad under hot water, then cool, before adding salad dressing. Serve and enjoy