3/4 c. Italian dressing
1 tbsp. pan style mustard
1 (8 oz.) pkg. rotini macaroni
1 (16 oz.) can kidney beans, drained
1 c. frozen peas, thawed
1 c. sliced mushrooms
3/4 c. cheddar cheese, cubed
1/2 c. cherry tomatoes, halved
1/2 c. sliced celery
1 (3 1/2 oz.) pkg. pepperoni
1 carrot, shredded
1 onion, chopped
2 tbsp. sliced ripe olives

Combine salad dressing and mustard. Prepare rotini according to directions. Drain, rinse in cold water. Combine pasta with remaining ingredients. Toss with dressing. Chill. Serves 10 to 12.