1 c. oil
1/2 c. vinegar
4 tbsp. grated Parmesan cheese
4 tsp. sugar
4 tsp. chopped parsley
1 tsp. salt
1 tsp. basil
1/2 tsp. pepper
12 oz. dry macaroni (or other pasta)
1 c. broccoli florets
1 c. sliced green pepper
1 c. green onions with tops
1 c. sliced carrots
1/2 c. sliced radishes
1 c. chopped tomato (optional)

Dressing: Mix well oil, vinegar, cheese, sugar, parsley, salt, basil and pepper. Refrigerate.

Salad: Cook macaroni according to package until al dente; drain. Rinse with cold water; drain. Add all vegetables except tomatoes. Pour dressing over pasta and vegetables, stirring to mix. Cover and chill several hours to blend flavors. Add tomatoes before serving.