1 lb. rotini noodles, cooked
1/2 c. onion, chopped
1 c. chives, chopped
1 c. sliced black olives
1/2 c. chopped green pepper
1 c. chopped tomato
1 c. celery, chopped
1 c. fresh broccoli flowerets
1 c. spinach, chopped
1 (8 oz.) bottle Italian dressing
1 tsp. garlic powder

While noodles are cooking, combine vegetables in mixing bowl. Drain cooked noodles and toss with vegetable mixture. Add dressing; cover and refrigerate at least 6 hours.