1 pkg. colored rotini or wagon wheel pasta
1 (16 oz.) bottle Italian dressing
1/2 lg. red onion, sliced and separated into rings
1 c. chopped zucchini
1 c. pitted black olives (whole)
1/2 c. Parmesan cheese
1/4 c. snipped fresh parsley
1/2 c. sliced red pepper or jar of diced pimento
1 can red kidney beans, rinsed and drained
Salt and pepper to taste
Fresh garden herbs, snipped (basil, dill, chives)

Add 1/4 cup of each, if available.

Cook pasta to directions on box. Rinse and drain. When cool, add vegetables and herbs, dressing and cheese. Refrigerate several hours before serving, if possible. May need additional salad dressing if pasta becomes dry over several days.