1
bag of tri-color noodles
1
can of drained diced tomatoes
1
onion, chopped
1
red pepper, chopped
2-3
stalks of celery, chopped
1
carrot, chopped
1
c. italian oil/vinegar dressing
Cook noodles and drain. Let them cool. Once the noodles are thoroughly cooled, toss into a large bowl. Toss in all other ingredients with the noodles. Mix well and refrigerate until serving.
