1 package (16 oz.) tricolor spiral pasta
2 cups broccoli florets
1 cup chopped carrots
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup chopped onion
1 can (15 1/4 oz.) Whole kernel corn, drained
1 jar (6 1/2 oz.) Marinated artichoke hearts, drained and halved
1 bottle (8 oz.) Italian salad dressing

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight. Yield: 12-14 servings.