A variety of chopped fresh veges. I used:
1 green pepper
1 red pepper
1 small zucchini
mushrooms
purple onion
celery
cherry tomatoes
1 c. shredded Parmesan cheese.
1 box. cooked Pasta. Use bite size pasta with some shape to hold the dressing. I chose Farfalle (bow tie).
Dressing:
Makes enough for a 1 lb. box of pasta
1 tsp. garlic salt
1 tsp. Italian Season
1 T. tomato paste
2 T. red wine vinegar
1/3 c. olive oil
Black pepper to taste
Whisk all together. Pour over cooked pasta and vegetables. Toss all to coat. Refrigerate for a least an hour.