1 c. elbow or corkscrew cooked pasta
2 med. carrots, shredded
3 green onions, thinly sliced
2 green or red peppers, sliced

DRESSING:

1/2 c. oil
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
2 tbsp. tomato ketchup
1 tsp. dried oregano

Cook pasta. Prepare vegetables. In separate bowl, combine dressing ingredients well. In large bowl, layer pasta and vegetables. Sprinkle with oregano. Pour dressing over salad and chill for 1 hour.