Garden Pasta Salad
1 (16 oz) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, choped
1/2 cup chopped green pepper
1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 oz) bottles italian sytle salad dressing
1/2 cup grated parmesan cheese
Cook pasta in large pot of boiling water until al dente. Rinse under cold water; and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in a large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour italian dressing over mixture, add parmesan cheese and mix well.
Chill for one hour before serving.