Cook pasta to just short of al dente. You want it a little firm. My technique is to scoop out a noodle and take a bite; should be just a bit chewy, but not crunchy or mushy (those are the scientific terms in case you were wondering). Drain the pasta in a colander, and toss with a bit of the Italian dressing to keep it from sticking together. DON’T RINSE! The dressing won’t stick. Do give the pasta a stir every now and then to prevent The Giant Ball of Pasta syndrome.