Cook noodles according to package directions. Cool by adding ice cubes to the noodles, or letting them rest in the fridge.

Chop the peppers, celery and onions into small pieces, ¼ inch to ½ inch square.

Mix the dressing in a glass measuring cup.

Add the chopped vegatables to the cooled noodles, then top with the dressing.

Toss all ingredients until well combined, and let the salad cool in the fridge for several hours or overnight.