2 lbs. tortellini, stuffed with cheese
1/2 lb. sm. shell macaroni
17 oz. canned artichoke hearts, drained and sliced
6 oz. (drained weight) canned black olives, drained and sliced
2 red pepper, thinly sliced
1 c. sliced scallions
2 oz. jar pignolli nuts
1/4 c. fresh dill, chopped
1/4 c. fresh parsley, chopped
1/2 c. grated Parmesan cheese to taste
6 radishes, sliced paper thin

DRESSING:

1 c. olive oil
1/2 c. wine vinegar
2 tsp. Dijon-style mustard

Cook tortellini and shells, drain and put into a large salad bowl. Add artichokes, olives, peppers, scallions, and nuts. When ready to serve, add herbs, cheese, dressing and radishes. Serves 12.