Beef And Vegetable Pasta Salad - cooking recipe

Ingredients

1 1/3 cavatteli (4 oz.)
2 small zucchini, halved lengthwise and sliced
1/2 lb. cooked beef, cut thinly
1 (6 1/2 oz.) jar marinated artichoke hearts, drained and quartered
1/2 c. cubed Colby cheese
1/2 c. red or green pepper
1/2 c. mayonnaise
2 Tbsp. snipped parsley and basil
1 Tbsp. white vinegar
1/4 tsp. pepper
4 dashes Tabasco
8 cherry tomatoes

Preparation

Cook pasta according to package directions, then drain.
Rinse with cold water; drain again.
In large mixing bowl, combine pasta, zucchini, beef strips, artichoke hearts, cubed cheese and chopped pepper.