1 lb. cork screw pasta
1 can marinated beans, drained
1 can garbanzo beans, drained
1 sm. can black sliced olives, drained
1 1/2 c. broccoli, chopped
1 c. carrots, sliced
1 c. feta cheese, crumbled

DRESSING:

1 c. safflower oil
3/4 c. cider vinegar
1/2 c. sugar
1 tbsp. salt
1 tsp. pepper
1 tbsp. basil
1 tbsp. dill weed
1 tsp. garlic
1 tsp. curry powder

Cook pasta al dente - drain.

Steam vegetables lightly. Add canned vegetables. Add to pasta. Add cheese.

Mix salad dressing together. Add to pasta.

Cover and marinate in refrigerator at least 2 hours.