1 medium cucumber
1 medium yellow summer squash
1 medium zucchini
1 medium sweet red pepper
1 medium green pepper
4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1 small red onion, finely chopped
2 packages Italian salad dressing mix
4-1/2 cups uncooked whole wheat bow tie pasta
1/4 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
Wash the first five ingredients but do not dry; chop and transfer to a large bowl.
Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat.
Refrigerate, covered, 4-6 hours or overnight.
Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture.
In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.
3/4 cup equals 89 calories, 2 g fiber, 3 g protein.