Italian salad dressing
French salad dressing
Tri-colored pasta (16 oz. bag or box)
Celery salt
Black ground pepper
Parsley flakes
Sweet basil
1 1/2 lg. carrots
1 1/2 lg. celery stalks
Approx. 1/4 med. cucumber
1 pepper
3-4 med. size radishes
Oregano

While water is boiling for pasta, cut up vegetables. Peel carrot and slice in thick round slices, cut slices in halves. Cut celery in thick slices (cut in halves at wide end of stalk). Slice cucumber in thick slices, then cut in halves and quarters (cucumber stays crunchier when skins are left on!). Slice pepper in long strips and cut strips into halves. Cut radish into thick round slices and again into halves. Vegetables hold up better in dressing when sliced into thick chunks like this.

Next, combine 3 parts Italian salad dressing (approximately 4 ounce) to 1 part French dressing (approximately 1-2 ounce) in a separate bowl. (Use any brand of dressings, may be red or white vinegar or low-cal, etc.).

Cook pasta "al dente" style (slightly undercooked) and rinse in cold water, until pasta is cooled. Toss in vegetables and seasonings.

If serving right away mix dressing thoroughly over pasta and veggies, otherwise add dressing until just before serving to avoid sogginess. Always add more Italian if additional dressing is needed. Season to taste and serve cold. Enjoy!