3/4 c. Italian salad dressing
1 tbsp. Dijon style mustard
1 (8 oz.) pkg. rotini macaroni
1 (16 oz.) can kidney beans, drained
1 c. frozen peas, thawed
1 c. sliced mushrooms
3/4 c. cheddar cheese, cubed
1/2 c. cherry tomatoes, halved
1/2 c. sliced celery
1 (3 1/2 oz.) pkg. pepperoni
1 carrot, shredded
1 onion, chopped
2 tbsp. sliced ripe olives

Combine salad dressing and mustard. Prepare rotini according to package directions; drain. Rinse in cold water; drain. Combine pasta with remaining ingredients. Toss with dressing. Chill. Serves 10 to 12.