1 1/2 c. cooked and rinsed vegetable rotolini noodles
2 c. broccoli flowerets, blanched
1 c. cauliflower flowerets
1 c. fresh sliced mushrooms
1 (6 oz.) can or jar artichoke hearts, drained and chopped
1 c. sliced olives
3/4 c. Italian salad dressing (either Berstein's bottled or Good Seasons made from pkg. mix)
1 med. avocado
1 med. tomato

Optional for garnish.

Combine all ingredients in salad bowl. Chill overnight or for at least 8 hours. Toss occasionally. Add more salad dressing at end of marinating time if salad seems too dry. Garnish with sliced avocado and tomato if desired.

Cut up dry Italian salami is also a great addition.