1 lb. of pasta (spirals, elbow macaroni, etc.)
1/2 c. onion, chopped
1/2 c. celery, chopped
1 (16 oz.) can garbonzo beans
1/2 c. sliced olives (green or ripe)
1 carrot, grated
1 bottle prepared Italian salad dressing

Toss cooked pasta with vegetables and pour the Italian salad dressing over. (Should take the whole bottle small size). Chill at least several hours or overnight.