8 oz. uncooked macaroni
1 c. Italian dressing
1 tbsp. dijon mustard
1/4 tsp. black pepper
2 c. assorted frozen vegetables
1 med. green or red peppers, chopped
1/2 c. sliced ripe olives
2 tbsp. chopped parsley

Cook macaroni, drain and rinse in cold water until completely cool. In large salad bowl blend Italian dressing, mustard and pepper. Stir in vegetables, olives and parsley. Add macaroni and mix well. Cover and refrigerate at least 2 hours.

Serves 6 to 8.