Pasta Salad #1 - cooking recipe

Ingredients

1 (8 oz.) bottle Italian salad dressing (not creamy)
1 c. broccoli, in bite-sized pieces
1/2 c. cauliflower flowerets
1/2 c. sliced fresh mushrooms
1 can sliced water chestnuts
1 carrot, diced
1/4 c. sliced ripe and/or stuffed olives
3/4 c. cherry tomatoes, halved
4 oz. spaghetti
1/4 c. fresh Parmesan cheese
1/4 c. real bacon bits

Preparation

Combine vegetables.
Pour dressing over vegetables; cover and marinate at least 3 hours in refrigerator.
Cook spaghetti; drain and chill.
Combine vegetable mixture and chilled spaghetti.
Add Parmesan cheese.
Toss gently to coat.
Sprinkle with bacon bits and additional Parmesan cheese.