Ingredients:
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
Directions:
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