Marinated Veggie Salad
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, cubed
- 1 medium yellow summer squash, cubed
- 1 medium cucumber, cubed
- 1 each medium yellow, green and red bell peppers, cut into 1-inch pieces
- 1 (6-ounce) can pitted ripe olives, drained
- 1 small red onion, chopped
- 1/2 to 3/4 cup Italian salad dressing
- In a large serving bowl, combine all vegetables; drizzle with dressing; toss to coat.
- Cover and refrigerate overnight. Serve chilled.