1 pound spiral noodles or other noodles made without eggs
4 stalks celery, with leaves, finely chopped
2 medium carrots, finely chopped
2 medium red bell peppers, seeded and finely chopped
1 green pepper, seeded and finely chopped
1 cup black olives, pitted and chopped
1.5 cups Creamy Italian Dressing
dill pickles, chopped
In a large pot of lighly salted boiling water, cook the noodles until barely tender, about 6 minutes. Drain, rinse under cold running water, and let cool.
Put the cooked noodles, celery, carrots, bell peppers, onion, and olives into a salad bowl. Pour the Creamy Italian Dressing over and stir until well coated. Refrigerate for at least 30 minutes before serving.
Source: "May All Be Fed" by John Robbins, 1992, published by William Morrow and Company Inc.
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