Pasta salad with seasonal vegetables

Ingredients:

• 450 g of uncooked tri-color spiral-shaped pasta
• 1/2 cup thinly sliced ​​carrots
• 2 stalks celery, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 470 ml grape tomatoes, halved
• 1/2 cup chopped green onions
• 470 ml. Italian salad dressing
• 1/2 tbsp. grated parmesan

Preparation:

1. Cook the pasta in a large pot of boiling water until al dente. Rinse under cold water and drain in a colander.
2. Combine carrots, celery, bell peppers, tomatoes, and green onions in a large bowl. Add the cooled pasta and toss to combine. Drizzle with the dressing, add the Parmesan, and toss well.
3. Chill before serving.