1 pkg. (16 oz.) rotini pasta
2 cans (14 oz. each) diced tomatoes with Italian herbs, undrained*
1 cup yellow bell pepper, sliced
1 cup zucchini, sliced
8 ounces cooked bay shrimp
1 can (2 oz.) pitted ripe olives, drained and sliced
2 tablespoons balsamic vinegar**
Cook pasta according to package directions; drain. In large serving bowl, combine pasta, tomatoes, bell pepper, zucchini, shrimp, olives and vinegar. Toss well. Chill to blend flavors before serving.
*If you cannot find the tomatoes with Italian herbs, you can get the plain ones and add Italian seasoning to it.
**Always invest in a good balsamic vinegar. The difference in taste can be huge.