6 1/4 pounds spiral or corkscrew pasta
4 1/4 pounds broccoli florets
3 1/2 pounds cauliflower florets
6 1/4 cups cucumber, cut into 1/2-inch pieces
6 1/4 red bell peppers, seeded and cut into 1/2-inch pieces
3 quarts plus 1 cup Caesar dressing
4 1/4 cups grated Parmesan cheese
3 pounds cherry tomatoes, halved
1 1/2 cups lemon juice
3 cups parsley, chopped (optional)

Cook pasta in boiling salted water about 8 minutes or until al dente. Drain and set aside to let cool.

Place broccoli and cauliflower in a steamer basket over boiling water. Cover and steam 3 minutes. Remove from steamer basket. Rinse under cold water and drain well. Transfer broccoli and cauliflower to pasta.

Add cucumber and bell pepper. Add salad dressing and Parmesan. Toss.

Add lemon juice and cherry tomatoes just before serving. Sprinkle with parsley.