Fresh Vegetable Pasta Salad

1/2 cup of tiny shell macaroni or other small pasta

1 cup total of garden fresh vegetables, diced zucchini, carrots, green beans, green peas broccoli, onion, bell pepper, garlic, mushrooms, etc...

2 tablespoons olive oil

Black pepper, oregano, and basil to taste

1 - 2 1/4 ounce can sliced, pitted black olives

1/4 cup plain or creamy Italian or creamy cucumber salad dressing

Parmesan cheese

Cook the pasta in a medium saucepan with 2 cups of boiling water for about 3 minutes. Add any of the vegetables you want to blanch and finish cooking the pasta for one minute. You want the vegetables crisp for this salad. Drain and do not rinse the pasta. Mix olive oil and spices with the drained pasta and blanched vegetables in a medium bowl then place in the refrigerator for about 30 minutes or until cold. Remove from refrigerator and add any fresh vegetables like tomatoes and olives. Then lightly toss this salad with your salad dressing. Sprinkle Parmesan cheese on top of your salad.

Serves 4