Pasta Verde Salad

Ingredients

 * 2 cups small broccoli florets
 * 2 cups cut asparagus (1-inch pieces)
 * 1 cup diagonally sliced carrots ( ½-inch pieces)
 * ½ cup diced onion
 * 2 cups dried medium pasta shells (5 oz.)
 * ¾ cup "Super" green dressing (Vegetarian Times, August 2000, page 49) (or other salad dressing)
 * 1 large tomato, quartered, seeded and cut lengthwise into thin strips

Directions

 * 1) Bring large pot of lightly salted water to a boil.
 * 2) Fill large bowl with ice water.
 * 3) Add broccoli, asparagus, carrots and onion to boiling water and cook until just tender, about 3 minutes.
 * 4) With slotted spoon, plunge vegetables into ice water, drain well and set aside.
 * 5) Keep water at a boil.
 * 6) Add pasta to boiling water; stir to prevent sticking.
 * 7) Cook until just tender, about 8 minutes.
 * 8) Drain, rinse under cold running water and drain well.
 * 9) In large serving bowl, combine cooked vegetables and pasta.
 * 10) Add dressing and toss to coat.
 * 11) Add tomato strips and toss again.