PASTA PRIMAVERA

2 (12 oz) packages of thin spaghetti or vermicelli

1 (8 oz) bottle red wine and vinegar salad dressing

3 medium size green peppers, chopped

3 medium size red peppers, chopped

3 medium size yellow squash, cut into thin strips

3 cups mushrooms

1 ½ cups chopped green onions

¾ cup sliced pitted ripe olives

½ tsp salt

Cook spaghetti according to directions on package; drain and keep warm.

Combine salad dressing and remaining ingredients in a large skillet; cook over medium heat about 5 minutes or until vegetables are crisp-tender, stirring often.  Pour over spaghetti, tossing gently.