Pat'S Pasta Salad

• 2 c. fresh snow peas
• 2 c. broccoli florets
• 2 c. cherry tomatoes, halved
• 2 c. fresh mushrooms, quartered
• 1 (7 3/4 oz.) can pitted black olives
• 1 (8 oz.) pkg. spinach/cheese tortellini
• 4 oz. fettuccini
• 6 oz. Parmesan cheese, grated
• 1 bunch green onions, sliced
• 1/3 c. red wine vinegar
• 1/3 c. vegetable oil
• 1/3 c. olive oil
• 2 Tbsp. fresh parsley, chopped
• 2 to 3 cloves garlic
• 2 tsp. dried basil
• 1 tsp. dried dillweed
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sugar
• 1/2 tsp. oregano
• 2 tsp. Dijon mustard

1. In a saucepan, blanch snow peas for 1 minute.
2. Remove from heat, drain and run under cold water.
3. Blanch broccoli for 1 minute.
4. Remove from heat, drain and run under cold water.
5. Place snow peas and broccoli in a large bowl with tomatoes, mushrooms and olives.
6. Cook the 2 pastas according to package directions. Drain and cool slightly.
7. Combine vegetables, pasta and 1 tablespoon Parmesan cheese.
8. Add dressing and mix well.
9. Chill several hours before serving.
10. Garnish generously with additional Parmesan cheese and serve.

fresh snow peas, broccoli florets, cherry tomatoes, fresh mushrooms, black olives, fettuccini, parmesan cheese, green onions, red wine vinegar, vegetable oil, olive oil, fresh parsley, garlic, basil, salt, pepper, sugar, oregano, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985278 (may not work)