From the Knik Arm Courier on June 28, 1960. Submitted by Mary Brinson.
1 ½ cup shell macaroni or rotelle
2 cups broccoli flowerets
1 cup cauliflower flowerets
1 cup sliced mushrooms
1 16 oz. can artichoke hearts, rinsed and chopped
1 cup sliced ripe olives
½ cup chopped green onion
2/3 cup Italian dressing
1 medium avocado, diced
1 medium tomato, chopped
Cook pasta. Rinse with cold water. Combine with vegetables and toss with dressing. Cover and chill.
Before serving, toss with avocado and tomato. Makes 12-16 servings. Good also with shrimp and/or crabmeat.