12 oz. corkscrew noodles
) can whole tomatoes, drained
1 (8 oz.) bottle Italian salad dressing
1 (2.2 oz.) can sliced ripe black olives, drained
2 med. carrots, sliced
1/2 lg. green bell pepper, cubed
1/4 c. sliced green onions
1 lg. stalk celery, diagonally sliced

Cook noodles according to package directions; drain and rinse with cold water. Cut whole tomatoes into chunks. In large bowl, combine all ingredients; toss to coat and chill before serving. Makes 10 cups.