• Servings: 12
• 1 cup medium shell macaroni, cooked and drained
• 2/3 cup Italian salad dressing
• 1/2 cup sliced zucchini
• 1/2 cup fresh mushrooms, whole or halved
• 1/2 cup quartered, marinated artichoke hearts
• 1/2 cup broccoli flowerettes, broken into bite-size pieces
• 2 tablespoons chopped green onions
• 1 large tomato, cut in thin wedges
• 1/2 avocado, peeled and cubed

1. In large bowl, combine all ingredients except tomato and avocado.
2. Cover and refrigerate at least 3 hours.
3. Just before serving, stir in tomato and avocado.

Simple pasta salad to take on your next picnic.