Summer Pasta Salad - cooking recipe

Ingredients

1 pkg. tri-colored pasta
2 c. broccoli flowerets
2 c. cauliflower
1/2 c. shredded carrots
2 medium size cucumbers, sliced
1 small pkg. frozen sweet peas
3 small spring onions, chopped finely
1 pt. cherry tomatoes, halved
1 bottle Italian dressing
1/2 c. shredded Cheddar cheese
1/2 c. Parmesan cheese

Preparation

Cook pasta according to package directions. Clean all vegetables and place in large bowl.
Mix cooled pasta and vegetables together.
Top with your favorite Italian dressing, shredded Cheddar cheese and Parmesan cheese.
Serves a large crowd.
Keep refrigerated.
Do not store longer than 24 hours.
It becomes soggy.