Rainbow Pasta Salad

• 1 (16 ounce) package tri-color spiral pasta
• 2 cups broccoli florets
• 1 cup chopped carrot
• 12 cup chopped tomato
• 12 cup chopped cucumber
• 14 cup chopped onion
• 1 (15 ounce) can whole kernel corn, drained
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and halved
• 1 (8 ounce) bottle Italian salad dressing

1. Cook the pasta according to package directions; drain and rinse in cold water.
2. Place in a large bowl; add remaining ingredients and toss to coat; taste and adjust with salt and pepper.
3. Cover and refrigerate for 2 hours or overnight.

pasta, broccoli florets, carrot, tomato, cucumber, onion, whole kernel corn, hearts, italian salad dressing

Taken from www.food.com/recipe/rainbow-pasta-salad-34937 (may not work)