2 c. fresh snow peas
2 c. broccoli flowerets
2 1/2 cherry tomato halves
2 c. fresh mushrooms, sliced
1 lg. can whole pitted olives, drained
1 (8 or 9 oz.) pkg. cheese stuffed tortellini
3 oz. fettuccine, broken into 3" or 4" pieces or other pasta
1 tbsp. grated Parmesan cheese
Pasta salad dressing or bottled Italian dressing

PASTA SALAD DRESSING:

1/2 c. sliced green onions
1/3 c. olive oil
1/3 c. red wine vinegar
1/3 c. vegetable oil
2 tbsp. chopped fresh parsley
2 cloves garlic, minced
2 tsp. dried basil
1 tsp. dried dill weed
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
1/2 tsp. oregano
1 1/2 tsp. Dijon mustard

Drop snow peas into boiling water; boil 1 minute and remove with slotted spoon. Place broccoli into boiling water; boil for 1 minute and drain. Combine peas, broccoli, tomatoes, mushrooms and olives. Cook pastas, drain and let cool slightly. Combine veggies, pasta and cheese. Add salad dressing, toss. Chill several hours before serving. Garnish with more Parmesan cheese.

SALAD DRESSING: Combine all ingredients in jar. Cover and shake vigorously.