1 pkg (12-oz) tri-color pasta
1 cup cherry tomato halves
1 small can (3.8-oz) sliced ripe olives, drained well
1/2 cup small fresh broccoli florets
1/2 cup small fresh cauliflower pieces
1/4 cup fresh yellow squash, julienned
1 bottle (12-oz) poppy seed salad dressing
1/4 cup sunflower seeds
Cook the pasta according to package directions with out adding salt or butter. Drain pasta and rinse with cold water; drain well.
In a large serving bowl combine the pasta, tomatoes, olives, broccoli, cauliflower, and squash. Drizzle the dressing over the mixture and toss well to coat. Cover and refrigerate two hours to overnight.
Before serving sprinkle the sunflower seeds over all.