16 oz. sea shell macaroni
16 oz. Italian dressing
2 lg. tomatoes, chopped
1 sm. cucumber, sliced
1 sm. green pepper, chopped
3 green onions, sliced

Cook macaroni according to package directions; drain. While macaroni is still hot; toss with half of Italian dressing. Refrigerate until cool. Add remaining dressing and vegetables to macaroni. Toss and serve.