1 c. mayonnaise
1/4 c. chopped parsley
1 tsp. dried basil leaves, crushed
1 garlic clove, minced
18 oz. pkg. Cheddar cheese, cubed
2 c. broccoli flowerets, cooked
1 c. tri-colored corkscrew noodles, cooked and drained
2 med. tomatoes, cut into thin wedges
1/2 c. chopped walnuts or peanuts

Combine mayonnaise, parsley, basil and garlic. Mix well. Add cheese, broccoli, and noodles; mix lightly and chill. Arrange tomatoes on platter, top with salad. Sprinkle walnuts on top.