2 lbs. frozen ritoni/vegetable mix
4 oz. American cheese, cubed
1 (2 1/4 oz.) can sliced black olives
1/2 c. mayonnaise
1/2 c. Italian dressing
1 tbsp. Dijon mustard

Run pasta/vegetable mix under hot water for 60 seconds to separate, then put in microwave on defrost for 2-3 minutes. Put in large bowl and fold in the cheese cubes and black olives.

In separate small bowl combine mayonnaise, Italian dressing and Dijon mustard and mix until thoroughly combined and smooth. Fold into pasta and chill in refrigerator for 2-3 hours. Yield 2 1/2 pounds great- tasting pasta salad!