1 1/2 c. uncooked med. shell macaroni
1/2 c. sliced zucchini
1/2 c. sm. broccoli flowerets
3/4 c. fresh mushrooms, cut in half
1 (6 oz.) jar marinated artichoke hearts, drained, quartered
2/3 c. prepared Italian salad dressing
1 c. cherry tomatoes, halved
1 avocado, peeled, cubed

Cook macaroni as directed on the package. Drain, rinse with cold water.

In a large bowl, combine cooked macaroni, zucchini, broccoli, mushrooms, artichokes and salad dressing; toss gently. Cover; refrigerate at least 3 hours to allow flavors to blend. Just before serving, stir in tomatoes and avocado. 12 (1/2 cup) servings.