Vegetable-Pasta Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. linguine (uncooked)
1 small red cabbage, coarsely shredded
4 medium carrots, coarsely shredded
3 medium tomatoes, coarsely chopped
3 stalks celery, coarsely chopped
2 medium cucumbers, sliced
1 large purple onion, chopped
1 large green pepper, chopped
1 (8 oz.) bottle Italian dressing
1 1/2 Tbsp. Nature's Seasons seasoning blend

Preparation

Break linguine into thirds and cook according to package directions, omitting salt; drain.
Rinse with cold water; drain. Combine linguine and remaining ingredients, tossing well. Serve immediately or cover and refrigerate 8 hours.
Yields 16 servings.