1 (10 oz.) pkg. primavera twists
1 can asparagus
1 1/2 c. sliced mushrooms
1 c. cherry tomatoes
1/2 red pepper, diced
1/2 yellow pepper, diced
1 can sliced black olives
1 sm. bunch broccoli flowerets

DRESSING:

1 c. vegetable oil
1/3 c. salad vinegar
1/4 c. chopped fresh parsley
3 tbsp. chopped fresh basil
2 sm. cloves garlic, minced
1/2 tsp. salt
Freshly ground black pepper

Cook pasta according to package directions. Drain, rinse with cold water. Drain olives and asparagus and set aside. Microwave broccoli flowerets on high in 3 tablespoons water 2-3 minutes (until bright green) and drain. Combine pasta twists, asparagus, mushrooms, broccoli, olives, cherry tomatoes and peppers in serving bowl. Combine dressing ingredients and pour over vegetables. Mix thoroughly and refrigerate at least 1 hour before serving. Serves 4-6.