Lo-Fat Pasta Salad

• 1 (12 oz.) pkg. multi-colored corkscrew noodles (do not overcook)
• 2 bunches green onion, chopped
• 4 oz. sliced fresh mushrooms (approximately)
• 1 c. chopped celery
• 1 1/2 c. fresh broccoli flowerets
• 1 1/2 c. fresh cauliflower flowerets
• 1 green bell pepper, chopped or sliced
• 1 red bell pepper, chopped or sliced
• 1 peeled carrot, grated
• 1/2 wedge Romano or Parmesan cheese, freshly grated
• 1 c. fat free Cheddar cheese
• 1 small can sliced black olives, drained
• 1 pkg. dry Good Seasons fat free Italian dressing, prepared according to directions on pkg.

1. Do not overcook noodles, should still be firm in center; rinse well with cold water.
2. Prepare Italian dressing.
3. Use a high grade vinegar for best result.
4. Mix all salad ingredients in a large bowl.
5. This makes a large salad.
6. Pour dressing over salad ingredients and toss.

multicolored corkscrew noodles, green onion, fresh mushrooms, celery, fresh broccoli flowerets, fresh cauliflower flowerets, green bell pepper, red bell pepper, carrot, romano, cheddar cheese, black olives, italian dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259412 (may not work)