1 1/2 c. Cavatelli
2 c. broccoli flowerets
1 c. cauliflower flowerets
1 c. sliced fresh mushrooms
1 lg. can artichoke hearts, drained and chopped
1 c. pitted ripe olives, sliced
1/2 c. chopped green onion
1/2 tsp. basil
1/2 tsp. oregano
1 c. Italian salad dressing (I use 1/2 c. Good Seasons reg. Italian dressing and 1/2 c. low-cal Italian)
1/2 pt. cherry tomatoes, cut in half, or quarters if lg.
1 or 2 avocados, seeded, peeled and cut into chunks
Garlic salt to taste

Cook cavatelli according to package directions. Rinse with cold water and drain well.

In a large bowl combine cavatelli, broccoli, cauliflower, mushrooms, artichoke hearts, olives, green onion, basil and oregano. Toss with Italian dressing. Cover and chill several hours or overnight. Before serving or before taking to be served, stir in tomato and avocado, and garlic salt to taste.