8 oz. corkscrew or cartwheel pasta
3 c. assorted chopped fresh or frozen vegetables
1 (16 oz.) bottle zesty Italian salad dressing, divided
1 c. cubed cooked chicken, turkey or ham
1 c. cubed Cheddar, Mozzarella or Monterey Jack cheese
1 can (2.5 oz.) sliced ripe olives, drained
Minced fresh parsley or basil (optional)

Cook pasta according to package directions. Drain but do not rinse. Put pasta back into the kettle. While the pasta is hot, toss with the vegetables. Cover for 3-5 minutes. Vegetables will lightly steam in pasta. Place pasta in a large salad bowl.

Top with 3/4 of the dressing and lightly toss. Chill several hours or overnight. If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until ready to serve. Yield: 6-8 servings.