Pasta Salad

Pasta Salad

1 lb. large shell pasta
1 Bermuda onion, thinly sliced in rings
1 large yellow bell pepper, thinly sliced
4 carrots, thinly sliced
1 head cauliflower, separated into small florets
2 small zucchini, thinly sliced
2 cups broccoli florets
1/2 lb. fresh mushrooms, cut in half
2 tomatoes, diced
1 6 oz. can pitted black olives, drained
1 .07 oz Good Seasons Italian Dressing mix
1 16 oz. Bernstein's Cheese and Garlic Italian Dressing

Cook pasta according to directions. Immerse in cold water. Drain and set aside.

Wash and cut vegetables.

Place vegetables in a large container suitable for marinating. Add pasta.

Sprinkle with dry Italian dressing. Pour bottled dressing over ingredients. Toss and refrigerate for 10 to 24 hours.