A delightful and colorful pasta salad perfect for any gathering.
Cook the pasta in a large pot of boiling salted water until al dente. Drain and let cool.
Rinse the pasta with cold water after draining to stop the cooking process and cool it quickly.
Chop all the vegetables into bite-sized pieces and place them in a large mixing bowl.
For uniformity, try to chop the vegetables into similar sizes for even distribution.
Combine the cooled pasta with the chopped vegetables in the mixing bowl.
Toss gently to avoid breaking the pasta or mashing the vegetables.
Add the Italian dressing, salt, and pepper to the bowl and mix thoroughly.
Reserve a small amount of dressing to add just before serving for a fresh flavor boost.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Cover the bowl with plastic wrap or a lid to keep the salad fresh while chilling.
Serve the salad chilled, adding extra dressing if needed. Enjoy!
Garnish with fresh herbs like parsley or basil for an added touch of flavor and presentation.
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