Found this recipe in some old boxes in the basement.  Sounds good so I thought  I’d share it.

Directions:  To 4 qts. Boiling water, add spiral pasta.  Cook for 7-9 min. (do not over cook) Wash and clean broccoli  and cauliflower.  Cut stems off close to tops and cut tops into bite size pieces.  Slice green olives.  Drain liquid off the black olives.  When the pasta is done, drain and rinse with cold water.  Place pasta in a 2 qt. mixing bowl.  Add broccoli, cauliflower, olives and cheeses.  Shake Italian dressing well and pour entire bottle over salad.  Toss well, cover and refrigerate at least 2 hrs., stirring at least twice so that the dressing flavors the salad.  May be prepared the day before and will keep 2-3 days in the refrigerator.  Serves approx. 6 people and the recipe can, of course, be doubled.

Note:  This is particularly good in the summer when it is hot outside.  You can add green peppers, mushrooms or chives if desired.  Ham and salami are also good if you want a quick lunch dish.