3-4 c. cooked vegetable pasta
1 or more c. lowfat Italian dressing preferably Pritkin or Barondorf's
3/4 to 1 tsp. garlic powder (not salt)
1 med. green pepper, sliced thinly
1 lg. carrot, sliced thinly
1 med. zucchini, sliced thinly
1 1/2 c. cauliflower, broken into sm. pieces
2 tomatoes, chopped
1 1/2 c. broccoli, peeled and broken into flowerets
3/4 to 1 c. sliced fresh mushrooms
1 med. red onion, sliced thinly
3/4 c. Parmesan cheese (more, if desired)
Dried or fresh basil to taste
Dried or fresh oregano to taste

Toss cooked pasta with garlic powder and enough dressing to coat but not drip off Marinate 2-3 hours.

In large glass salad bowl, arrange a layer of pasta, then layer vegetable in whatever order you wish with every third layer being pasta. On some vegetable layers, sprinkle with oregano and basil, a little lowfat dressing and Parmesan cheese to taste.

Keep layering, ending with pasta on top and sprinkle with Parmesan cheese. Refrigerate 1 hour before serving.