1 1/2 lb. spiral (fusili) pasta (any colors)
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can garbonzo beans, drained
10 oz. frozen baby green peas, thawed
2 green onions
1 (6 oz.) can pitted black olives, drained

DRESSING:

1/2 c. salad oil
3/8 c. cider vinegar
2 tbsp. olive oil

FINAL TOUCH:

Sprinkle of Parmesan cheese

Drain beans, rinse well and drain well. Add oil and vinegar to beans in a large bowl. Thaw peas. Slice onions. Drain olives. Cook pasta al dente, drain, rinse with cold water and drain well. As soon as rinsed pasta is well drained, add it to the bowl with the beans and mix well. Add onions, olives and peas. Refrigerate until 1/2 hour before serving. Just before serving, sprinkle 1-2 tablespoons grated Parmesan cheese on the salad. Yield 12 servings.

Options: Omit kidney and garbonzo beans and substitute about 20 ounces of steamed fresh (or thawed frozen) broccoli, reducing salad oil to 3/8 cup, vinegar to 1/4 cup and olive oil to 1 tablespoons. In this version, 1/2 cup slivered almonds can replace the black olives.