16 oz spiral pasta (I like the multi colored) cooked and drained
squash (zucchini or yellow)
1 bottle of Italian dressing
fresh grated Parmesan cheese
I just take whatever veggies I have on hand or feel like and chop them to bite size pieces. Now mix these with the pasta and pour the bottle of dressing over the top. Mix it well and refrigerate for at least 1 hour or over night. The dressing seems to soften the veggies a little so leave them raw. Make sure to toss the salad before serving as the dressing settles at the bottom. Sprinkle with Parmesan right before serving.