Ingredients
Makes 4 to 6 servings
½ (1-pound) package Creamette Rotelle, uncooked
2 cups assorted fresh vegetables
1 medium red or green bell pepper, chopped
½ cup sliced pitted ripe olives
2 tablespoons chopped fresh parsley
1 (8-counce) bottle Italian salad dressing
1 tablespoon dijon-style mustard
¼ teaspoon pepper
Directions
Cook Creamette Rotelle as package directs; drain.
In a large bowl, blend Italian dressing, mustard and pepper. Add remaining ingredients; mix well. Cover; chill thoroughly. Refrigerate leftovers.