2 c. rotella, shells, bows or elbow, cooked, drained
1 bottle creamy Italian or cucumber dressing
1 1/2 c. thin zucchini slices
1/2 c. thin celery slices
1/2 c. chopped red & green pepper
1/2 c. shredded carrots
1/3 c. sliced green onion
1/3 c. stuffed olive slices

Combine pasta and 1/2 cup dressing. Mix well. Add remaining ingredients; mix lightly. Chill. Add remaining dressing before serving; mix lightly.