1 lb. tri-color rotini
1 lg. tomato, chopped
1 zucchini, chopped
1 summer squash, chopped
10-12 mushrooms, sliced
1 red pepper, chopped
1 green pepper, chopped
1/2 c. Parmesan cheese
1 (8 oz.) bottle Italian dressing

Cook rotini in salted water until tender. Drain. Add all chopped vegetables, mix. Toss in cheese. Pour salad dressing over all. Mix and chill.