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ROTINI PASTA SALAD 
1 c. carrots (cooked al dente)
1 1/2 c. broccoli flowerets (cooked al dente)
1/2 c. sliced black olives
1/4 c. chopped green pepper
2 tbsp. green onion, sliced
8 oz. rotini rainbow pasta

Marinate vegetables in 1/3 cup dressing (recipe follows). Cook pasta, drain and add to marinated vegetables. Refrigerate.

DRESSING:

1 c. olive oil
1/3 c. lemon juice
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. pepper
2 tsp. Shilling salad herbs

Makes 1 1/3 cups.

Serves 4 to 6.

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