Marinated Pasta Salad

from the kitchen of A Bountiful Kitchen
who got it from Pinch of Salt Lake

1 lb pasta (any shape)
1/4 of a bermuda onion, chopped
1 yellow pepper, sliced
1 cup grated carrots
2-3 cups broccoli flowelettes
1/2 lb mushrooms, sliced
2 small zucchini's thinly sliced (I cook them first and then run them under cold water before I put it in the salad)
1 can artichoke hearts (drain the water)
Bacon Bits or little pepperoni slices
.07 oz package dry Good Seasons Italian dressing mix
16 oz bottle Bernstein's Cheese and Garlic Italian Dressing (or another brand of Italian Dressing, with cheese or something different)
fresh grated parmesan cheese on top

cook pasta and then run under cold water. put all the vegetables in together with the dressings. Right before serving add the parmesan on top