Pasta Salad - cooking recipe

Ingredients

1/2 lb. spaghetti (fresh preferred), cooked al dente and cut in half
2 large carrots, blanched 3 minutes
1 medium zucchini
3 oz. low-fat Cheddar cheese
1 c. fat-free Italian salad dressing
1 tsp. canola oil
1 red bell pepper
4 stalks celery
black pepper to taste (freshly ground preferred)
2 oz. Parmesan cheese
1 c. frozen peas, thawed

Preparation

Rinse cooked spaghetti under cold water; toss with oil to prevent sticking.
Prepare vegetables as follows (food processors are helpful):
Shred the carrots, julienne cut (3 x 3 mm) the red bell pepper and zucchini and slice thinly the celery.
Shred the low-fat Cheddar cheese.