Pasta and Vegetable Salad

1 Pound package pasta (rotelle)
3 Cups assorted fresh vegetables
1 Medium red or green bell pepper, chopped
1/2 Cup sliced pitted ripe olives
2 Tablespoons chopped fresh parsley
1 (12 ounce) bottle Italian salad dressing
1 Tablespoon Dijon-style mustard
1/4 Teaspoon pepper
Cook pasta according to directions on the package. Drain. In a large bowl, blend Italian dressing, mustard, and pepper. Add remaining ingredients; mix well. Cover; chill thoroughly. Serves 8.