2 c. fresh snow peas
2 c. broccoli flowerets
2 1/2 c. cherry tomatoes, halved
2 c. fresh mushrooms, sliced
1 (8 oz.) pkg. cheese-stuffed tortellini, uncooked
3 oz. fettuccine, uncooked
1 tbsp. grated Parmesan cheese
Pasta salad dressing (recipe follows)
Grated Parmesan cheese

PASTA DRESSING:

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

DRESSING: Combine all ingredients in a jar and cover tightly. Shake vigorously until well mixed. Yields: 1 1/4 cups.

SALAD: Cook snow peas in boiling water 1 minute, drain. Cook broccoli in boiling water 1 minute, drain, cook separately. Combine peas, broccoli, tomatoes, and mushrooms.

Cook pasta according to package instructions. Drain and cool. Combine vegetables, pasta and 1 tablespoon Parmesan cheese in large bowl. Add dressing, toss. Chill several hours before serving. Garnish with additional Parmesan cheese. Yield: 10-12 servings.