4 c. cooked rotelli
1 c. shredded carrots
1 c. sliced celery
1 c. seeded and chopped green pepper
1 (4 oz.) jar pimento, diced
3 diced tomatoes
3 sliced green onions
1 c. olive oil
1/3 c. thyme vinegar
2 tbsp. Dijon mustard
2 tbsp. catsup
1 tsp. salt (optional)
1 tsp. sugar
1/2 tsp. dried oregano
1/2 tsp. dried chervil
1 tsp. Worcestershire

In a bowl, mix macaroni, carrots, celery, pimento, green pepper, tomatoes and onions. For vinaigrette, beat dressing ingredients in a small bowl until thick. Pour dressing over salad and toss to coat well. Chill until ready to serve. If desired, cheese and/or pepperoni may be added.