Cook pasta in 3 quarts of water with 1 tbsp salt for 10 minutes. Drain and while still hot, place in serving dish with 1 cup of Italian salad dressing, let cool and the dressing will be completely absorbed. Add chopped vegetables and toss together. Refrigerate for 1 hour before serving.

Notes: This recipe can be used as a lunch salad with or without strips of ham or turkey. Artichoke hearts also make a nice addition if desired.