2 c  (5-1/2 ounces) tri-colored
-rotini , cooked and
-drained
2 c  Broccoli florets
1 c  Sliced carrots
1 c  Cherry tomatoes, quartered
1/4 c  Sliced red onions
8 oz Bottle kraft free non-fat
-peppercorn ranch dressing

Mix pasta and vegetables. Add dressing. Refrigerate several hours.