2 lb.	8 oz.	macaroni, small shells
5	lb.	Caligornia or Italian blend frozen vegetables
3	cups	green onions, thinly sliced
1	qt.	black olives, drained and sliced
2	cups	parsley, chopped
1	cup	tomato paste
1	cup	dried basil
4 to 6	tbsp.	garlic, chopped
1	cup	vinegar, preferably rice vinegar
5 1/2	oz.	grated Parmesan cheese
2	qts.	plain low-fat yogurt
2	lbs.	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-sized 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.

(Source: Healthwise Quantity Cookbook)
Nutrient Analysis Per Serving: (Portion size 1 cup) Calories 152, Protein 8 g, Fat 4 g, Carbohydrate 24 g, Sodium 104 mg