This is perfect summer fare, a one dish meal that is quick to cook and easy to serve. Crusty bread is all you need to accompany this salad.

12 oz. whole wheat elbow pasta
1 tbsp. fresh lemon juice
1 can (16 oz.) Great Northern beans, drained & rinsed
1 1/2 c. no-oil Italian salad dressing
2 c. fresh broccoli florets
1 c. zucchini, cut into rounds & sliced into strips
1 c. fresh carrots, cut into rounds
1/2 c. green onions with tops, chopped
1/2 c. red and/or green bell pepper, chopped
Lettuce leaves
Tomato slices

Cook pasta according to package directions, adding lemon juice to water; drain. In a large bowl mix pasta with beans and salad dressing. Refrigerate overnight.

In a saucepan or steamer steam broccoli until tender-crisp. Into a bowl of ice water place broccoli immediately to stop cooking process; drain well. To pasta mixture add broccoli, zucchini, carrots, green onions and bell pepper; mix gently. Let stand for 2-3 hours before serving. On salad plates arrange lettuce. Spoon salad onto prepared plates. Garnish with tomato slices. Makes 8 servings.