Creamy Tuna Pasta Salad

1 (8 ounce) package small seashell pasta

2 yellow squash, chopped

1 zucchini, chopped

½ cup chopped banana squash

1 (15 ounce) can kidney beans, drained and rinsed

½ (15 ounce) can canned corn

2 (5 ounce) cans tuna, drained

½ cup Italian-style salad dressing

Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.

Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.

In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes. After salad is chilled, stir in dressing and serve.