1 pkg. (16 oz.) Ronzoni Mostaccioli Rigati or med. shells
1 pkg. (16 oz.) Birds Eye Farm Fresh Broccoli, Cauliflower and Carrots
2 env. Good Seasons Italian Salad Dressing Mix
1 c. sliced pitted ripe olives
1/2 c. grated Parmesan cheese

Cook pasta as directed on package; drain. Rinse with cold water and drain. Run cold tap water over vegetables in strainer to thaw completely; drain.

Prepare salad dressing mix as directed on envelope.

Combine pasta, vegetables, olives and cheese in a large bowl. Add prepared salad dressing as needed, about 1 1/2 cups. Toss. Chill 2 hours. Store any leftover salad in refrigerator.

Makes 8 servings.

Note: Two envelopes salad dressing may be prepared in 1 quart container with tight fitting lid.