1. Boil tri-colored/rainbow noodles until tender, then strain.
2. Wash and cut an optional variety of vegetables (Broccali, Cucumbers, Olives, Peppers, Tomatoes, Etc.)
3. Place in a large, domed, preferrably transportable container.
4. For the bottle of Italian salad dressing, apply liberally (or if you are a Marley, just drench the darn thing).
5. Stir well, and refridgerate (at least one hour).
6. Stir again before serving.