2 (16 oz. ea) pkgs. tri-color pasta, cooked al dente
broccoli florets
chopped yellow squash
chopped green onions with stems
finely chopped celery
sliced ripe olives
pepperoni
shredded pepperjack or colby cheese
dressing
red wine vinegar
dry mustard powder
Hellmann's mayonnaise
sugar
cajun seasoning

Cook pasta, drain and refrigerate until cold. Chop all vegetables and add to pasta in large mixing bowl with Pepperoni slices and cubed cheese.

Make dressing according to taste and mix well with seasonings. Best after this sits covered overnight in refrigerator.

Submitted by: LJR