2 c. uncooked corkscrew macaroni
4 sm. carrots, shredded
4 green onions, chopped
1 1/2 c. celery, chopped
2 (2 oz.) jars pimentos, drained
2 c. frozen peas, uncooked
4 tbsp. chopped parsley
20 cherry tomatoes

Cook macaroni according to package directions, drain and cool. Add all other vegetables and toss with dressing.

Dressing: 1/2 cup Italian dressing, 4 tablespoons mayonnaise, 1/2 teaspoon pepper and salt to taste. Mix ingredients. Toss with macaroni and vegetables; chill. Yield: 6-8 servings.