1/2 c. olive oil
1/4 c. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper
2 cloves crushed garlic
2 tbsp. snipped chives, fresh
1 tbsp. snipped basil, fresh or 1 tsp. dried basil
2 tsp. snipped fresh dill or 1/2 tsp. dried dill weed
1 (8 oz.) pkg. rotelle or other pasta

VEGETABLES:

2 tbsp. olive oil
1/2 lb. broccoli, cut into 1 1/2 inch florets
1/2 red pepper, 1/4 inch strips
1/4 lb. fresh snow pea pods or 1 pkg. frozen
1/2 pt. cherry tomatoes
1/4 c. chopped parsley

Make dressing. In jar with tight fitting lid, combine oil, lemon juice, salt, pepper, red pepper, garlic, chives, basil, and dill. Shake until well combined.

In oil in large skillet, stir fry broccoli and red pepper 5 minutes or until vegetables are crisp. Add pea pods; cook 1 minute. Cook covered 1-2 minutes. Do not over cook. Cool completely. In salad bowl, toss pasta vegetables, cherry tomatoes, and parsley until well coated. Refrigerate several hours to chill well. Toss well before serving.