2 (12 oz.) pkgs. Rotini or other small pasta
4 tbsp. Salad Supreme (seasoning for tossed salads)
1/2 c. sliced black olives
1/2 c. sliced radishes
6 green onions, sliced 1/2 inch thick, including tops
1/2 c. sliced celery
2 seeded chopped tomatoes
1 lg. green pepper, chopped
Pepperoni or salami to taste
1 (16 oz.) bottle Italian salad dressing

Cook the pasta, drain, and rinse in cold water. Place in a 12 cup container. Sprinkle with Salad Supreme and toss. Add remaining ingredients; toss well. Chill at least 6 hours before serving.

Serves 16 to 20.