2 pounds 8 ounces small shell macaroni
5 pounds California or Italian blend frozen vegetables
3 cups green onions, thinly sliced
1 quart black olives, sliced and drained
2 cups parsley, chopped
1 cup tomato paste
1 C. dried basil
4 to 6 tablespoons canola oil
1/3 cup garlic, chopped
1 cup rice vinegar
5 1/2 ounces grated Parmesan cheese
2 quarts plain low-fat yogurt or mayonnaise
2 pounds fresh tomatoes, chopped

Cook macaroni until barley tender. Rinse and transfer to a large mixing bowl. Let cool.

Cook vegetables until tender. Drain and cut into bite-size pieces if necessary. Let cool.

Add cooled vegetables, onions, olives and parsley to cooled pasta. Mix well.

To make the dressing, put tomato paste, basil, garlic to taste and canola oil in a food processor or blender. Blend, scraping often, until fairly smooth. Add vinegar, cheese and yogurt. Blend again. Pour dressing over pasta-vegetable mixture. Add tomatoes and mix well.

Makes 50 servings.