Italian Pasta Salad

Mini bow tie farfalle pasta or tri-colored rotini
Cherry tomatoes halved length wise
Chopped small zucchini
Mild red onion chopped
Red, green, orange, yellow peppers chopped
Asparagus, blanched to just tender, shocked in iced water, bite-sized
Grated parmesan cheese
Pine nuts or pumpkin seeds
Chopped fresh parsley and basil
Freshly cracked pepper

Brianna’s Italian Vinaigrette Dressing
Lighthouse Italian Dressing

Cook pasta al dente, then rinse under cold water. Combine all ingredients in a large bowl and toss.  Refrigerate a couple hours before serving and add more dressing if needed.