8 oz pasta (two types, so 4 oz each)
1 medium red sweet pepper
1 10 oz package frozen peas, thawed
2 cups diced carrots
1 cup shredded (or cubed) cheddar cheese
1/2 cup thinly sliced green onions (4)
2 tbsp snipped fresh tarragon, oregano, basil, or dill; or 2 tsp dried tarragon, oregano, basil; or dried dillweed
1 8 oz bottle regular or nonfat Italian salad dressing
(actually you can put whatever veggies you want in here - I choose the ones I like, but I tend to make decisions by what I need to get rid of in my refrigerator. The original recipe called from olives, almonds and summer squash, all of which I detest, so needless they didn't get in my salad. I put carrots instead.)

Cook pasta according to package directions. Drain pasta and rinse with cold water. Drain again.

In a large bowl, combine pasta and veggies. Add dressing to pasta mixture and toss to coat. (I would add in parts so you get it to your taste). Cover and chill 2 to 24 hours.

Makes 12 side dish servings.