1 (12 oz.) pkg. rotelle or twistee noodles
2 c. broccoli flowerettes, cooked
2 c. cauliflower pieces, cooked (optional)
1/2 c. green onions, sliced
9 oz. frozen cut beans, thawed, drained
2 carrots, cut into 1/4 inch disks, cooked
1 c. cherry tomatoes, halved
Bowl of ice water to control cooking

DRESSING:

3/4 c. vegetable oil
1/2 c. rice vinegar or lemon juice
2 tbsp. dried sweet basil
2 cloves garlic, minced
2 tbsp. chopped pimientos
3 tbsp. parsley, chopped
1 tbsp. Dijon mustard (optional)

Mix dressing ingredients and set aside. Cook rotelle as directed (approximately 16 minutes); drain. Chill in ice water; drain and set aside. Cook vegetables to crunchy stage, chill, drain--carrots 3-5 minutes; broccoli and cauliflower about 1 minute each. Toss rotelle with dressing until well coated. Add vegetables and toss again; add salt and pepper to taste. Add some Italian dressing if it is too bland or dry. Chill. Can be made ahead. Serves 12.