Tuna Rigatoni Salad With Crunchy Veggies

2 cups uncooked rigatoni pasta
1/4 to 1/2 cup Green Goddess salad dressing (or other creamy dressing you like)
1/2 cup young zucchini, diced
1/2 cup carrots, diced
1/4 cup celery, diced
1/4 cup sweet onions, diced
2 cans (6.5 oz size) white tuna (albacore) in water, drained
salt and pepper to taste
lettuce (optional)

Cook rigatoni according to directions on the box, drain well. I use rigatoni because it has ridges which makes the salad dressing stick better.
In a large bowl, put the drained rigatoni, add the dressing, and toss until blended well.
Add the veggies and mix again.
Last, add the tuna and toss gently, making sure you don't break the tuna up too much.  You still want some chunks, not totally shredded.
Taste and add salt and pepper if needed.
Cover and put in refrigerator to chill until ready to serve.
Serve chilled.
Makes 2 good size servings or 4 small servings, which could be served on top of a bed of lettuce.