8 oz. tricolor fusilli pasta, freshly cooked
1 1/2 c. cubed cooked chicken
1 1/2 c. broccoli florets, blanched until crisp-tender
1 (6 1/2 oz.) jar marinated artichoke hearts, undrained
12 cherry tomatoes, halved
1 red bell pepper, cut into strips
1/2 c. frozen peas, cooked
1/2 c. chopped green onions
1 (3 1/2 oz.) can pitted black olives, drained
1/2 c. olive oil
1/2 c. mayonnaise
1/3 c. red wine vinegar
1 tsp. dried dill weed
1/2 tsp. dried oregano, crumbled
1/4 tsp. dried basil, crumbled
1/4 tsp. dried tarragon, crumbled
Salt and pepper
1/2 c. grated Parmesan

Combine first 9 ingredients in large bowl.

Mix oil and next 6 ingredients in blender. Season with salt and pepper. Pour enough dressing over salad to season to taste. Sprinkle with Parmesan and toss. Serve, passing any remaining dressing separately.