12 oz fusilli (corkscrew) pasta, cooked and drained
3 Tbsp olive oil
2 medium zucchini cut into 1/4-inch slices
1 cup broccoli flowerets, cooked until tender crisp
1 large red or green bell pepper cut into small chunks
1/2 cup cherry tomato halves
1/3 cup sliced radishes
3 green onions, chopped
2 Tbsp capers (optional)
8 oz Cougar Gold®, cubed
1 cup Ranch or Italian salad dressing
In a large bowl, combine hot pasta with oil; toss lightly to coat. Cool, then add remaining ingredients and mix lightly.
Cover and refrigerate at least 2 hours. Add additional salad dressing just before serving if desired.