Cook the pasta according to package directions. Remove the pasta from the cooking water using a large mesh or straining spoon. Do not discard the water.

In a large bowl, pour the dressing over the cooked and drained pasta while still hot.

Using colorful pasta and vegetables makes for an especially attractive salad. We like to use multicolored rotini or fusilli or rotini and ziti/penne, but any pasta may be used for variety.

Fresh or frozen, raw or cooked vegetables (or any combination) may be added. Broccoli, carrots, corn, baby corn, peas, green beans, onions, cherry tomato halves and marinated artichoke quarters are all good candidates for inclusion in a pasta salad.

Blanch the prepared vegetables in the pasta water. This can be done by putting the vegetables in a steamer or a large mesh spoon or sieve and holding it under the steaming hot (not boiling) pasta water for 1 or 2 minutes, depending upon the size of the vegetables.

Alternatively, if you're using mixed frozen vegetables, they may be microwaved. Be sure not to overcook the vegetables - they should be brightly colored and still crisp. Dehydrated vegetable mixtures also contribute extra color when rehydrated in the pasta water.

Add the vegetables to the pasta salad and mix well. Taste and adjust seasonings. More salt, pepper, herbs and cheese may be added, or a little lemon zest or juice, or even a pinch of granulated garlic. A tablespoon of balsamic vinegar can be substituted for the same amount of red wine vinegar in the dressing if a slightly sweeter dressing is what you're after.

For variations, 1 cup bite-sized mozzarella, thin strips of sharp Provolone cheese, thinly sliced salami, prosciutto, ham, capicola or pepperoni strips can be added to the salad.

Submitted by: CM