Garden Egg Noodle Salad - cooking recipe

Ingredients

4 ounces egg noodles, cooked (measurement is for dry noodles)
1 (10 ounce) package frozen broccoli, thawed or 1 bunch fresh broccoli, steamed and cooled
1 cup frozen English peas, thawed
2 medium tomatoes, chopped
1 cup shredded carrot
3 green onions with tops, chopped
2/3 cup creamy Italian dressing
chopped fresh parsley (to garnish)

Preparation

Cook the noodles and drain good.
Combine remaining ingredients ingredients to make the dressing.
Put noodles in large bowl and toss with dressing.
Cover and refrigerate for at least 2 hours before serving.
I like to refrigerate overnight.