Zucchini and Macaroni Salad

1/2 pound macaroni
4 tomatoes
4-5 zucchini, thinly sliced
10 stuffed green olives, sliced
7 tablespoons French Dressing

Cook macaroni according to package directions, then drain and rinse in cold water. Macaroni should be tender, but firm.

Peel the tomatoes. Skins will slip off easily if tomatoes are plunged into boiling water for 30 seconds. Chop the tomatoes coarsely.

Combine all ingredients and chill in the refrigerator for at least 45 minutes before serving.