Rotini Pasta Salad

2 (1 lb.) boxes tri-colored rotini pasta 1 English cucumber, thick-sliced and quartered 2 carrots, shredded 6 roma tomatoes, roughly chopped 1 C. broccoli, chopped 1 C. celery, chopped 1 small container romano cheese, shredded 1 (16 oz.) bottle zesty Italian dressing (1/3 C reserved) 1/2 jar Salad Supreme seasoning 1 Tbls. lemon pepper seasoning 2 tsp. seasoned salt

Cook pasta al dente. Add vegetables, spices, cheese and dressing. Mix well. Chill for several hours. When ready to serve, add rest of dressing and stir to mix.