1 lb. fresh pasta
1 lb. fresh mushrooms, sliced
2 c. broccoli florets, steamed, rinsed under cold water
6 green onions, sliced
5 oz. green olives with pimento
3/4 c. grated fresh Parmesan cheese

Cook pasta and add remaining ingredients. Add dressing and mix thoroughly.

DRESSING:

1/2 c. red wine vinegar
2 tsp. Dijon mustard
Salt and pepper to taste
1 1/2 c. olive oil
2 tsp. dried dill
2 tsp. dried basil
3/4 c. fresh snipped parsley

Whisk together vinegar, mustard, salt and pepper and olive oil. Add dill, basil and parsley. Chill for several hours. This salad is good hot or chilled and brought to room temperature. Any pasta can be used but fettucini, linguini or capalleni is preferred. Good Season's salad dressing made with olive oil can be substituted for the dressing.