2/3 of a 16 oz. pkg. rotelle or corkscrew macaroni (about 4 c.)
1 (10-12 oz.) pkg. spinach
1 (10 oz.) pkg. extra sharp Cheddar cheese
2 med. size zucchini
3 lg. carrots
2 (16 oz.) cans sliced beets, drained
2 (16 oz.) can whole kernel corn, drained
2 (15 1/2-19 oz.) cans garbanzo beans, drained
1/2 c. salad oil
1/2 c. cider vinegar
4 tsp. sugar
1/2 tsp. dried basil
1 1/2 tsp. salt
2 eggs

Prepare macaroni as label directs; drain. Coarsely slice spinach. Cut cheese into 1/2 inch cubes. Cut zucchini into 3 inch x 1/4 inch strips. With vegetable peeler, peel carrots lengthwise into long strips. To serve, place rotelle in 6-7 quart glass bowl; top with half of spinach, then layers of Cheddar cheese, beets, half of zucchini, corn, remaining spinach, garbanzo beans, remaining zucchini and carrots.

In small bowl, mix salad oil and next 5 ingredients until blended; pass dressing to spoon over salad. 780 calories per serving.