8 ounces uncooked spiral pasta
2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)
1/2 cup mozzarella cheese, cubed
1/3 cup pitted ripe olives
1 Cup Italian dressing

Italian Salad dressing
3/4 Cup Olive oil
1/2 Cup Red wine vinegar
1 tbs. Grated parmesan
1 Clove garlic, minced
1/2 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. Dried oregano
pinch Pepper

In a jar with a tight-fitting lid, combine all ingredients and shake well. Refrigerate.

Cook pasta according to package directions; drain and rinse with cold water until completely cool.

In large bowl, combine all ingredients except Italian dressing. Add dressing; toss well. Serve chilled or at room temperature.

If chilling, add more salad dressing and then toss again before serving.