12 oz package shell pasta, cooked and rinsed

28 oz can diced tomatoes, drained

2 carrots, sliced

½ red bell pepper, cubed

½ green bell pepper, cubed

1 can sliced black olives, drained

1 tsp. oregano

¼ grated parmesan cheese

1 cup Hendrickson’s dressing


In a large bowl, stir together all ingredients except parmesan cheese.

Refrigerate for 1 hour.

Sprinkle with parmesan cheese just before serving.

*Makes 10 cups