12 oz. bag pasta spirals
1 1/2 c. cooked skinless chicken breast, cubed
1 c. broccoli
1/2 c. red bell peppers
1 c. Italian zucchini
1/2 c. yellow zucchini
1 tsp. dill weed
1/2 tsp. oregano
1/4 tsp. sweet basil
1/4 tsp. tarragon
1 sm. diced tomato
1 c. chopped green onion
1/2 c. Parmesan cheese

2 tsp. salt
1 c. olive oil
1/2 c. mayonnaise
1 tsp. black pepper
1/3 c. red wine vinegar

Cook pasta as directed on package. Drain well. Blanch chopped broccoli, pepper and zucchini 3-5 minutes in hot water, then chill. Add spices to pasta and toss well.

Combine all dressing ingredients in a mixing bowl and hand whip until smooth. Add to pasta, mixing thoroughly. Add blanched vegetables, tomato, onion, and chicken. Sprinkle with Parmesan cheese. (I often omit the chicken, great for a pot luck or picnic.)