3/4 lb. linguini or fusili or spaghetti cooked al dente
2 to 3 c. broccoli florets, barely steamed
3 to 4 carrots, cut julienne
1 onion, chopped
10 to 12 cherry tomatoes

Dressing: Preferably to be made the night before and stirred well. 1/2 c. soy sauce Juice of 1 lemon 2 tbsp. lemon juice 2 drops of Tabasco 1 to 2 tbsp. garlic powder

Toss all ingredients when cooled. Pour 1/2 marinade over linguini; other 1/2 over veggies. Toss to coat well. Marinate overnight and refrigerate.