12 oz. corkscrew noodles
1 (28 oz.) can whole tomatoes, drained
1 (8 oz.) bottle Italian dressing
1 (2.2 oz.) can sliced ripe black olives, drained
2 med. carrots, sliced
1/2 lg. green bell pepper
1/4 c. green onions
1 stalk celery

Cook noodles, drain and rinse with cold water. Cut tomatoes into chunks.

In large bowl mix all ingredients. Toss to coat, chill before serving. Makes 10 servings.