1/2 c. bottled Italian dressing
1 med. green bell pepper, chopped
1 med. yellow summer squash, chopped
1 c. sliced fresh mushrooms
1/4 c. chopped onion
1/4 c. sliced pitted ripe olives
1/2 of a 12 oz. pkg. angel hair, uncooked
1/3 c. shredded mozzarella cheese
3 tbsp. chopped fresh parsley

In large skillet, combine Italian dressing, peppers, squash, mushrooms, onion and olives. Cook just until peppers are tender. Prepare angel hair according to package directions; drain. Add vegetable mixture, cheese and parsley. Toss to mix. Arrange on warm serving platter. Serve immediately. Refrigerate leftovers. 4-6 servings.