Curly Pasta Salad

• 1 pkg. curly pasta, cooked and drained
• 1 c. celery, chopped
• 1/2 onion, chopped
• 1/2 c. green bell pepper, chopped
• 2 Tbsp. chopped parsley
• 1 small jar pimiento strips
• 1 small can chopped ripe olives
• 1 small jar stuffed green olives, sliced
• 1 c. artichoke hearts, chopped
• 1 pkg. frozen or fresh broccoli, cooked until slightly tender and chopped
• 1/4 head cauliflower, cooked until slightly tender, cut into flowerets
• juice of 1 lemon
• 1/2 c. rice or tarragon vinegar
• 1 clove garlic, chopped
• 1 Tbsp. Parmesan cheese
• salt and pepper to taste
• 1 Tbsp. basil
• 1 Tbsp. oregano
• 3/4 c. olive oil

1. Mix together the first 11 salad ingredients.
2. Put lemon juice, vinegar, garlic, Parmesan, salt, pepper, basil, oregano and olive oil in blender and blend well.
3. Pour dressing over first mixture and combine well.
4. The salad should be made at least 6 to 8 hours before serving so flavors can blend.

curly pasta, celery, onion, green bell pepper, parsley, pimiento strips, chopped ripe olives, green olives, hearts, fresh broccoli, cauliflower, lemon, rice, clove garlic, parmesan cheese, salt, basil, oregano, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230779 (may not work)