3/4 c. Italian salad dressing
1 tbsp. mustard
8 oz. rotini macaroni
16 oz. 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
3 1/2 oz. sliced 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 10-12.