Ray parrella's pasta salad

----------------------------------DRESSING----------------------------------
      8 oz Creamy Italian dressing
      1 tb Lemon juice
      4 tb ;Water
    1/2 ts Oregano flakes
    1/2 ts basil flakes

-----------------------------------SALAD-----------------------------------
      8 oz Small pasta, medium shells
           -- or fusilli
      2 c  Chopped fresh vegetables*
      1 c  Tuna, chicken or seafood
           -- cooked or canned
           Lettuce for salad plates
 
  *Vegetables can include all or some of the following: broccoli or
  cauliflower florets, fresh tomatoes, carrots, sweet pepper, green
  onion, zucchini or summer squash.
  
  To make the dressing, put all ingredients in a large decanter, mixing
  well. Refrigerate.
  
  To make the salad, cook pasta according to package directions.  Drain,
  rinse, coat with a little dressing, and toss.  This will keep pasta
  from sticking and preserve it for several days.  Store in covered
  container in refrigerator.
  
  Before serving, heat pasta for 30 seconds in microwave, then toss with
  vegetables and tuna, chicken or seafood.  Add a little more dressing.
  Serve on lettuce-lined plates.
  
  Yield: 6 to 8 servings.
  
  Colombo wrote: "This is a delightful salad that's excellent on a hot
  summer night."
  
  From Alice Colombo's 08/05/92 "Cook's Corner" column in "The
  (Louisville, KY) Courier-Journal," in response to Louisvillean Olivia
  McCullough's request for the recipe.  Typed for you by Cathy Harned.