6 lb. rotini 6 C. green olives, sliced 4 C. black olives, sliced 12 stalks celery, chopped 3 C. sliced green onions 4 1/2 - 5 C. mayonnaise 8 tsp. basil 5 tsp. oregano 2 tsp. garlic powder Salt and pepper Cook rotini in a lrg. amount of water until ala dente. Drain well and rinse with cold water. Place pasta in a bowl and add remaining ingredients. Stir to blend. Refrigerate before servings.