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8 oz. elbow or twist pasta
4 c. hot tap water
1 tsp. oil
2 c. broccoli florets
2 c. sliced yellow squash
1 med. carrot, thinly sliced
1-2 cloves garlic, crushed
1/3 c. chopped onion
1 c. thinly sliced radishes
1 c. reduced-calorie Italian dressing

Combine pasta, water and oil in a 2 quart microproof casserole. Microwave on high power uncovered, 10-12 minutes or until pasta is tender; drain. Rinse in cold water and set aside in large bowl.

Combine broccoli, squash and carrot slices in same 2 quart casserole. Cover, microwave on high power 3 minutes or until crisp-tender; drain. Add to pasta with garlic, onion, radishes and dressing; toss well to coat. Cover; refrigerate several hours or overnight. Makes 8 servings.

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