PASTA SALAD: 2 c. snow peas
2 c. broccoli flowerets
2 c. fresh mushroom slices
2 1/2 c. cherry tomatoes, halved
1 (7.75 oz.) can pitted black olives, drained
1 (8 oz.) pkg. tortellini (cheese), uncooked
1 tbsp. grated Parmesan cheese
3 oz. fettucini, uncooked PASTA SALAD DRESSING: 1/2 c. sliced green onions
1/3 c. red wine vinegar
1/3 c. vegetable oil
1/3 c. olive oil
2 tbsp. chopped parsley
2 cloves garlic, minced
2 tsp. basil
1 tsp. dill weed
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
1/2 tsp. oregano
1 1/2 tsp. Dijon mustard Drop snow peas into boiling water, boil 1 minute and remove with slotted spoon. Place broccoli in boiling water for 1 minute and drain. Combine peas, broccoli, tomatoes, mushrooms and olives. Cook pasta according to package directions, drain and let cool slightly. Combine vegetables, pasta and 1 tablespoon Parmesan cheese in large bowl. Add combined salad dressing and toss well. Chill several hours before serving. Garnish with additional Parmesan cheese, if desired. Makes 10-12 servings. SALAD DRESSING: Combine all ingredients, cover tightly and shake vigorously until well mixed. Makes 1 1/4 cups. | 
