Pat'S Pasta Salad - cooking recipe

Ingredients

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

Preparation

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