Conner s Birthday Pasta Salad

1 (16 ounce) package tri-color rotini pasta

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can garbanzo beans, drained

1 cup cherry tomatoes, halved

1 green bell pepper, cut into 1-inch pieces

½ cup stuffed green olives, halved

½ cup ripe olives, drained and halved

4 ounces Cheddar cheese, cut into 1-inch cubes

4 ounces precooked chicken sausage, cut into 1-inch cubes

1 (16 ounce) bottle Italian dressing (such as Ken s Steak House Lite Northern Italian Dressing®)

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.

Mix pasta, kidney beans, garbanzo beans, cherry tomatoes, green bell pepper, green olives, ripe olives, Cheddar cheese, and sausage together in a bowl. Add dressing and toss to coat. Marinate in refrigerator for at least 2 hours before serving.