1/2 (16 oz.) box med. macaroni shells
1/2 (16 oz.) box pasta ruffles
1/2 (16 oz.) box tri-color rotini pasta (spinach, tomato, etc.)
4 oz. pepperoni, sliced thin and cut into strips
8 oz. shredded Mozzarella cheese
4 scallions, thinly sliced
1 c. sliced black olives
2 sm. zucchini, cut into cubes and blanched
3 Italian tomatoes, seeds removed, diced
2 carrots, shredded
2/3 c. grated Parmesan cheese
1 (16 oz.) bottle Wishbone olive oil classics Italian dressing

Cook pastas according to package instructions. Drain, rinse and allow to cool. Reserve Mozzarella, Parmesan and Italian dressing. Toss all other ingredients in large salad bowl. Add 8 oz. of Italian dressing and toss. Refrigerate 6 hours or overnight.

Just before serving (or leaving for the picnic!), add the Mozzarella, Parmesan and remaining 8 oz. Italian dressing. Toss thoroughly and enjoy!