pasta (rotini is best)
sweet onion or shallots
red bell pepper
good Italian dressing (I use the Good Seasons mix and make it with balsamic vinegar)
First, you must cook the pasta. For 2 people, a 1 lb box is sufficient if you want leftovers for a day or so. While it's boiling, chop up the veggies. I usually end up using about 1/2 an onion or 2-3 shallots, 2 tomatoes, 2 avocados, 1/2 cucumber, 1/2-1 bell pepper and 10 or so baby carrots.
When the pasta's done, rinse it with cold water, and put it in a bowl in the fridge. While that's chilling, make the dressing (if required). I usually put some parmesean in the dressing and then add it (parmesean) to the salad afterward as well. Stir the pasta a few times so all the noodles can cool down, and then add the veggies & the dressing. If you can stand it, put the bowl back in the fridge for another 35 minutes or so until the whole salad is nice and chilled. However, I always end up dishing some up immediately; it's just that delicious!