Italian Pasta Salad

6 pounds rotini
6 cups green olives, sliced
4 cups black olives, sliced
12 stalks celery, chopped
3 cups sliced green onions
4 1/2 - 5 cups mayonnaise
8 teaspoons basil
5 teaspoons oregano
2 teaspoons garlic powder
Salt and pepper

Cook rotini in a large 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 serving.

Serves 50.