2 lbs. cooked pasta (any shape)
2 1/2 to 3 (8 oz.) bottles oil and vinegar dressing
2 heaping tbsp. finely chopped parsley
3 cloves minced garlic
1 box cherry tomatoes, cut in half
3/4 lb. Chinese pea pods (fresh
2 cans artichoke hearts
1 (sm.) box mushrooms, sliced (fresh)
Salt and pepper to taste
2 or 3 tbsp. freshly ground Parmesan cheese

Combine the first 4 ingredients and let marinate for a day or two in the refrigerator. When ready to serve, remove from the refrigerator and let pasta reach room temperature. 45 minutes before serving, add the rest of the ingredients and mix and toss at the last minute; sprinkle on the Parmesan cheese.