1 1/4 c. vinegar
1 1/4 c. water
10 env. Good Seasons Mild Italian salad dressing
2 c. vegetable oil
1 tsp. basil
2 boxes pasta twists (16 oz.)
10 pkg. Birds Eye broccoli, baby carrots and chestnuts, thawed and drained
3 c. grated Parmesan cheese

Combine vinegar, water, salad dressing mixes, oil and basil in bowl. Stir and set aside. Cook pasta as directed on package, rinse with cold water and drain well. Stir dressing and pasta, vegetables and cheese together and chill for 2 hours. Serve to a large crowd. Makes 11 quarts or 50 servings.