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2 c. fresh snow peas
2 c. broccoli flowerets
2 1/2 c. cherry tomato halves
2 c. fresh mushrooms, sliced
1 large can whole pitted black
1 (8 oz.) box Rotini pasta
1 (4 oz.) box bowtie pasta
1 Tbsp. Parmesan

Pasta Salad Dressing:
1/2 c. sliced green onions
1/3 c. red wine vinegar
1/3 c. olive oil
2 Tbsp. chopped parsley
2 cloves garlic, minced
2 tsp. dried basil
1 tsp. dried dill weed
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. oregano
1 1/2 tsp. Dijon mustard

Drop snow peas and broccoli in boiling water for 1
minute; drain. Combine snow peas and broccoli, cherry toma-
toes, mushrooms and olives. Cook pasta according to package
directions. Drain and cool slightly. Combine pasta and
vegetables and 1 tablespoon Parmesan cheese in a large bowl;
add dressing and toss. Chill several hours. Garnish with
additional Parmesan cheese.

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