Summer Pasta Salad

1/2 pound tri-colored pasta, cooked and cooled

1/2 cup each assorted vegetables - carrots, broccoli, zucchini, etc.

1/2 cup sliced red onion

1/4 pound cubed provolone cheese

1/2 pound bacon, cooked and crumbled

1 bottle Italian salad dressing

Toss pasta, vegetables, onion, cheese and bacon. Add three-fourths bottle of dressing. Salt and pepper to taste.

Mix well. Refrigerate.

Before serving add more dressing and serve.