3/4 lb. colorful corkscrew pasta, cooked until tender and drained
3 tbsp. olive oil
1 c. broccoli flowerettes, steamed tender-crisp
1/3 c. sliced radishes
1 lg. red or green pepper, cut in thin strips
2 med. zucchini, cut in 1/4 inch slices
3 green onions, chopped (including stems)
2 tbsp. capers
1 c. HIDDEN VALLEY® Ranch Buttermilk Salad Dressing
Salt and white pepper to taste

Toss pasta with oil, cool. Toss remaining ingredients with pasta. Chill at least 2 hours. Add more salad dressing before serving, if needed. Makes 8 servings.

Omit capers, and add 1/2 teaspoon curry powder.