12 oz. (4 c.) rotelle (corkscrew macaroni)
1 c. broccoli or cauliflower florets
1 c. slivered carrots
1/2 lb. fresh mushrooms, halved
2 tbsp. butter
1 can (2 1/4 oz.) sliced black olives
2 green onions, chopped
1 bottle (2 oz.) pimentos, chopped
1/2 c. Italian salad dressing
1/2 tsp. coarse black pepper
1/3 c. Parmesan cheese

Cook rotelle according to package directions. Drain and set aside. Blanch broccoli and carrots. Saute mushrooms in butter. In a salad bowl, combine rotelle and vegetables. Add dressing and pepper; toss lightly. Cover and chill. Just before serving, sprinkle with cheese. 6 servings.