8 oz. tricolor fusilli pasta, freshly cooked
1 1/2 c. cubed cooked chicken
1 1/2 c. broccoli florets, blanched until crisp-tender
1 (6 1/2 oz.) jar marinated artichoke hearts, undrained
12 cherry tomatoes, halved
1 red bell pepper, cut into strips
1/2 c. frozen peas, cooked
1/2 c. chopped green onions
1 (3 1/2 oz.) can pitted black olives, drained
1/2 c. olive oil
1/2 c. mayonnaise
1/3 c. red wine vinegar
1 tsp. dried dill weed
1/2 tsp. dried oregano, crumbled
1/4 tsp. dried basil, crumbled
1/4 tsp. dried tarragon, crumbled
Salt & pepper
1/2 c. grated Parmesan

Combine first 9 ingredients in large bowl. Mix oil and next 6 ingredients in blender. Season with salt and pepper. Pour enough dressing over salad to season to taste. Sprinkle with Parmesan and toss. Serve, passing any remaining dressing separately. (A delicious way to use leftover chicken.) 4 servings.