Pasta Salad

16 oz    of pasta, shells or rotini
1/2 cup  chopped red onion
1        cucumber, seeded and sliced
cauliflower
broccoli
carrots
grean beans
asparagus
some frozen peas
a small can of sliced olives
sliced celery
various colors of bell pepper

Cook 16 ounces of pasta, shells or rotini, whatever
you prefer, according to package directions.  

Add about 1/2 cup chopped red onion, one cucumber,
seeded and sliced, and if you like, some lightly
steamed veggies such as:  cauliflower, broccoli,
carrots, grean beans, asparagus, some frozen peas, a
small can of sliced olives, sliced celery and various
colors of bell pepper. 

Dress with your favorite Italian dressing.  Use any
veggies you like. Add small cubes of cheese if you eat
dairy. The pasta really absorbs the dressing, check to
make sure it isn't too dry. For an oilfree dressing
use a 16 ounce can of recipe cut tomatoes, or dried
basil and marjoram and rice or wine vinegar to taste. 

Oh, yes, freshly ground black pepper and minced
garlic. 

Contributed by Jan