Cook your pasta al dente, using the box directions.

While the pasta is cooking, slice your zucchini, carrots, bell pepper and red onion into small bite-sized pieces.

Juice your lemon and set aside.

Add your olive oil and seasoning to the lemon juice.  As you are adding the seasoning, crush any herbs you can in your fingers as you drop them into the lemon to open up the flavors.

When your pasta is al dente, drain the pasta and add it to a large bowl.

While the pasta is still hot, add just a touch of oil to keep it from sticking together.  Then add your chopped vegetables and combine thoroughly.

Wait a few minutes.  When the pasta gets closer to room temperature, add your lemon and olive oil mixture and combine thoroughly.

This salad keeps in the refrigerator for 3-5 days, serve chilled.