Pasta Vegetable Salad

Submitted by Pat Todd

2-4 cups pasta, cooked according to package directions
2 cups carrots
2 cups celery
1 chopped onion (or tbsp. dehydrated onions) or chopped green onions
1 can garbanzo beans
1 can kidney beans
1 can green beans
1 can whole kernel corn
1 can olives (I usually cut them in half)

Combine above ingredients with Italian dressing and refrigerate several hours or overnight.
The beans add a lot of protein and fiber.
Before serving add more dressing as needed, a little onion powder, salt and pepper as needed and add:

1 10-12 oz. bag of frozen green peas, thawed
2 to 3 cups grated cheese
2 to 3 slices tomatoes on top of salad