1/2 lb. mostaccioli pasta
2 lg. tomatoes, chopped
1 1/2 c. cooked broccoli flowerets
1/2 c. frozen peas, cooked
Sliced salami, quarter cut
1 sm. crooked neck squash, sliced
4 lg. mushrooms, sliced
Red onion rings
Garlic powder to taste
Black pepper
1/2 lb. Mozzarella, cubed
1 tsp. basil
1/4 c. Parmesan cheese
Wishbone Robusto Italian dressing
Green pepper, sliced
Salt, if needed

Cook pasta per directions. Rinse with cold water and drain well. Toss with a bit of salad dressing and refrigerate until needed. Add all remaining ingredients just before serving and as much Italian dressing as you prefer. I serve this with garlic toast and strawberry shortcake. 3 dinner servings.