1 (8 oz.) pkg. bow shaped egg pasta
1 (16 oz.) pkg. frozen broccoli, green beans, pearl onions & red peppers
3/4 c. sliced green onions
1/2 c. chopped fresh basil or 1 tbsp. dried basil
1 tsp. garlic salt
1/2 tsp. salt
Fresh ground pepper to taste
3/4 c. bottled Italian dressing

Cook pasta to the firm stage, rinse with cold water and drain well. Place cooked pasta in serving bowl. Run cold tap water over frozen vegetables in strainer to thaw completely; drain; toss with pasta. Add remaining ingredients, toss well. Cover and chill.