Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  corkscrew pasta -- or cartwhell
  3               cups  vegetables -- assorted frozen or
                        -- fresh chopped
  1             bottle  zesty italian salad dressing -- (16 oz) divided
  1                cup  cubed cooked chicken -- turkey or ham
  1                cup  cubed cheddar cheese -- mozzarella or
                        -- montery jack cheese
  1                can  slliced ripe olives -- (2 1/2 ounces) drain
                        fresh parsley -- minced or
                        -- basil optional

Preparation:

Cook pasta according to package directions. Drain but do not rinse. Put pasta back into kettle. While pasta is hot, toss with the vegetables. Cover for 3 to 5 minutes. Vegetables will lightly steam in pasta. Place pasta in a large salad bowl. Top with 3/4 of the dressing and lightly toss. Chill several hours or overnight. If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until ready to serve.

Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium