1 (16 oz.) pkg. med. shells
1 (16 oz.) pkg. frozen broccoli, cauliflower, and carrots
2 env. Italian salad dressing mix (Good Seasons)
1 c. sliced pitted ripe olives
1/2 c. grated Parmesan

Cook pasta as directed on package; drain. Rinse with cold water and drain. Run cold tap water over vegetables in strainer to thaw completely; drain.

Prepare salad dressing mix as directed on envelope. Combine pasta, vegetables, olives, and cheese in a large bowl. Add prepared salad dressing as needed, about 1 1/2 cups. Toss; chill 2 hours. Store any leftover salad in refrigerator. Makes 8 servings.