1 pkg. cheese tortellini or ravioli
1 pkg. tri-color pasta of choice
1 sm. bunch broccoli, fresh
1 sm. head cauliflower, fresh
6 carrots
1 green or red pepper
4 stalks celery
1 can artichoke hearts, drained
1 sm. jar green olives, drained
1 jar Greek pepper (mild), drained
6 green onions
1/2 c. parsley, finely chopped
1 tbsp. dried basil or 1/4 c. fresh, finely chopped
1 c. olive oil
Juice of 1 lemon
Salt and pepper to taste
1 c. Parmesan cheese

Clean and separate broccoli and cauliflower into flowerets, Cut carrots into thin julienne slices. Prepare boiling salted water. Drop above vegetables into boiling water. Return to boil. Immediately remove and drain vegetables. Then run under cold water to stop cooking. Cut up green (red) pepper, celery, onions. Quarter artichoke hearts. Cook pasta in rapidly boiling salted water. Drain and run under cold water to stop cooking.

Combine - olive oil, lemon juice, parsley, basil, green onions, salt and pepper.

Combine pasta and vegetables. Toss with dressing. Adjust seasonings. Add Parmesan cheese and toss again. Refrigerate at least 3 hours. Remove from refrigerator and bring to room temperature before serving. Sprinkle with additional Parmesan cheese at serving time.

Chunks of salami, chicken, cheese or shrimp may be added, as desired.