12 oz. corkscrew noodles
28 oz. can tomatoes, drained
8 oz. Italian dressing
2 (2 oz.) cans black olives, drained
2 med. carrots, sliced
1/2 lg. green pepper, diced
1/4 c. green onion, diced
1 lg. stalk celery, diced

Cook noodles, drain and rinse in cold water. Cut tomatoes into chunks. In large bowl combine all ingredients; toss to coat and chill. Makes 10 cups.