8 oz. corkscrew or cartwheel pasta
3 c. assorted chopped fresh or frozen vegetables
1 (16 oz.) Zesty Italian salad dressing, divided
1 c. cubed cooked chicken, turkey or ham
1 c. cubed cheddar, Mozzarella or Monterey Jack cheese
1 (2.5 oz.) sliced ripe olives, drained
Minced fresh parsley or basil, optional

Cook pasta in boiling water. Drain, but do not rinse. Put pasta back in pot and mix in the vegetables. Put cover back on pot for 3 to 5 minutes. Place pasta in salad bowl and toss with 3/4 of the salad dressing. Toss lightly and chill several hours, or overnight. If pasta is dry add remaining dressing. Add meat and cheese, olive, parsley or basil. Chill until ready to serve. Serves 6 to 8.