1 lb. pkg. Spring pasta
Ken's Steak House Italian three cheese dressing
1/2 c. diced onion
1/2 c. carrots, diced
1/2 c. green pepper, diced
1 c. diced seeded plum tomatoes
1 (8 oz.) can green peas, drained
1/2 c. diced celery
1/2 c. sliced black olives, drained
1/4 lb. crumbled, crisp, cooked bacon or Prosciutto, set aside

Cook pasta according to package directions. Drain thoroughly under cold water. Drain well. In large bowl, combine pasta and all diced ingredients and crumbled bacon/Prosciutto. Add salt and pepper to taste and toss with 1/2 cup dressing. Refrigerate.