pasta salad italiano

1 pkg. rontini or shells
1 large carrot, shredded
1 medium zucchini, cut into julienne strips
1-1/2 cups chopped or sliced fresh mushrooms
1 cup each broccoli flowerets and small cauliflowerets
1 16-oz can chick peas, drained
1 cup bottled Italian dressing

Prepare pasta according to package directions; drain. In large bowl combine pasta and remaining ingredients; mix well. Cover, chill thoroughly. Toss gently before serving. Refrigerate leftovers. Makes 6-8 servings.

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