Can’t say I’ve ever known a Venita.
Rotini is a spiral pasta with many little folds for dressing to catch. You could use it, of course, or substitute anything with a lot of frills and ruffles, like radiatore (radiators), farfalle (bow-ties), or conchiglie (little shells).
From the box of D.W. from Cedar Falls, Iowa.
Venita’s Pasta Salad
2 cups cauliflower cut in small pieces
1 cup broccoli cut in small pieces
1/2 cup carrots
1 small can sliced water chestnuts
1/4 cup sliced ripe olives
1/4 cup chopped or sliced onions
8 oz. rotini, cooked and drained
1 cup Italian dressing
1/2 tsp. salt
1/4 cup sugar
2 tsp. dill weed
Combine vegetables and rotini. Mix together dressing ingredients. Gently toss with vegetable. Cover and refrigerate at least six hours or overnight.
If you can find the green pasta it makes the salad more attractive.