Summer Pasta Salad 

16 oz.       Rizopia rice pasta Fusilli (or any short pasta)
1 can        Baby corn
1              Fresh zucchini
1              Fresh sweet pepper
1              Fresh asparagus
1              green onion
3 tbsp.      lemon juice
1 tbsp.      lemon zest
1 pkg.       Cheddar Cheese, cubed (optional)
1 cup        Italian Salad Dressing (or any dressing)

1) Cook pasta in Large saucepan of boiling water, uncovered, until just tender; 
    drain. Rinse under cold water; drain.
2) Meanwhile, boil, steam or microwave asparagus until just tender; drain.
3) Cut all baby corn in half, chop sweet pepper, slice zucchini and onion into pieces.
4) In a large bowl, stir all ingredients untill well blended, cover and Chill for 1 hour. 

Enjoy!