"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1/2 pkg. rainbow rotini 1 c. carrots, chopped 1 c. cucumber, chopped 1 c. frozen peas 1 stem fresh broccoli, chopped 1/2 c. onions, chopped 1/2 c. celery, cut 3/4 c. ripe olives, sliced Dressing: 1 c. salad dressing 1/2 c. sugar 1/4 c. cider vinegar 1/4 tsp. nutmeg Salt and pepper
Cook noodles according tp package directions. Rinse with cold water and drain. Add noodles to chopped vegetables. Pour dressing over and refrigerate.
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