2 (16 oz. pkgs.) multi-colored spiral pasta
1 medium bunch broccoli florets, fresh
1 medium head fresh cauliflower, cut into florets
1 (10 oz. pkg.) frozen peas and carrot mix, thawed
2 c. quartered cherry tomatoes
1 c. Parmesan cheese
6 large green onions, chopped
1/2 c. chopped green bell pepper
2 (16 oz. bottles each) Ken's lite creamy Italian peppercorn dressing

Cook pasta as directed, drain and rinse in cold water, drain again.

In large bowl, combine all ingredients except dressing, toss gently. Add dressing and mix well. Cover, refrigerate for at least 2 hours.

This salad goes over great with everyone, especially children. You can always add different veggies if you like.

Submitted by: Sherry Monfils