2 c. cooked macaroni shells, drained & chilled
2 c. cooked fusill (spiral), drained and chilled
1 (4 oz.) cooked ham, cut into julienne strips
1/2 c. green pepper, cut into rings
1 (4 oz.) skinned and boned poached chicken breasts, diced
1/2 c. summer squash, julienne strips
1/2 c. green beans, frenched & blanched
1/2 c. sliced fresh mushrooms
1/4 c. radish slices, quartered
6 cherry tomatoes, halved
1/4 c. sm. red onion rings
1/4 c. red bell pepper, julienned (reserve 2 tbsp. for garnish)
1/2 c, broccoli flowerets, blanched

The vegetables in this salad can be varied according to season. Combine all ingredients and toss gently; cover and chill while making dressing. When ready to serve pour dressing over pasta and vegetables and toss; garnish with red pepper.

HERB DRESSING:

3 tbsp. olive oil
1 tbsp. red wine vinegar
1 1/2 tsp. chopped fresh parsley
1 1/2 tsp. fresh basil (or 1 tbsp. dried)
1 tsp. grated lemon peel
1 lg. garlic clove, minced
1/2 tsp. minced chives
1/2 tsp. water

Mix all ingredients for dressing.