Clean, chop and drain all vegetables. Refrigerate until pasta is ready and cooled down.
Chop Feta Cheese chunks in semi large chunks and add to vegetables. They will fall apart slightly when mixed with the dressing.
Shred Parmesan Cheese if not already shreadded.
Bring a large pot of water to a steady boil and add 1/2 tsp salt and a splash of oil.
Pour pasta into boiling water, stirring occasionally and cover for 8 minutes. Or, as per box directions. I'll boil my noodles al dente [just under manufacturers directions] for a toothier chew.
Drain noodles and place pasta in a large bowl.
Immediately add your entire bottle of Italian Dressing to your pasta and mix well.
This step is important. Especially if you're serving this dish the same day. Your pasta will instantly begin to absorb your dressing while hot.
Allow pasta to cool naturally on the counter.
Also another great dressing option!
After pasta has cooled off - add all of your chopped chilled vegetables and cheeses. Gently fold them in.
Refrigerate salad for several hours - gently mixing occasionally.
As needed - add your reserved bottle of dressing if you feel your salad is firming up too much with the addition of cheese.
Authors Notes:
#1: I've tried the most expensive Italian Dressings and most of the more cost effective ones. One of the best I've found to date is Kraft Zesty Italian for flavor and price.
#2: The flavor of this salad is exponentially better the following day.
#3: Stir entire batch of salad from the base upwards each time before serving dishes for best flavor.
Enjoy!
