16 oz. pkg. pasta (preferably rotelle)
1 sm. bell pepper (cut fine)
1/2 c. marinated mushrooms (sliced)
1 c. Italian dressing
1 med. Bermuda onion (chopped fine)
1 red pepper (not hot, cut fine)

Cook pasta according to package directions. Drain and cool to room temperature. Mix pasta, vegetables and salad dressing, mixing well to blend. Refrigerate several hours before serving.

Note: Use pasta shape of your choice.