10 oz. veggie shells or spirals
1 c. frozen broccoli flowerettes, thawed
1/2 c. frozen carrots, thawed
1/2 c. frozen peas, thawed
1/4 c. sliced black olives
1/4 c. Parmesan cheese
1 or 2 jars marinated artichoke hearts

DRESSING:

1/3 c. red wine vinegar
1/2 c. Canola oil
2 tsp. garlic salt
1 tsp. black pepper
1/2 c. mayonnaise

Cook noodles; drain and rinse with cold water. Mix noodles with broccoli, carrots, peas, black olives, and Parmesan cheese. Pour garlic dressing over; mix gently. Refrigerate. Makes 6 to 8 servings.

For Dressing: Mix all ingredients together and mix with wire whip.