Garden Macaroni Salad - cooking recipe

Ingredients

1 lb. pkg. elbow macaroni, uncooked
1 1/2 c. cubed, cooked ham
2 c. small broccoli flowerets, fresh
1 1/2 c. sliced fresh cauliflowerets
2 c. sliced fresh mushrooms
1 medium zucchini, sliced
1 medium yellow squash, cut into julienne strips
18 to 20 cherry tomatoes, quartered
1 c. diced Cheddar cheese
3/4 c. sliced green onions
1 1/2 c. Italian dressing

Preparation

Prepare macaroni according to directions; drain.
In large bowl, combine macaroni and remaining ingredients; toss to mix. Cover; chill thoroughly.
Toss gently before serving.
Garnish as desired.
Refrigerate leftovers.