Chicken And Vegetable Pasta Salad Recipe

• 8 ounce. tricolor fusilli pasta, freshly cooked
• 1 1/2 c. cubed cooked chicken
• 1 1/2 c. broccoli florets, blanched till crisp-tender
• 1 (6 1/2 ounce.) jar marinated artichoke hearts, undrained
• 12 cherry tomatoes, halved
• 1 red bell pepper, cut into strips
• 1/2 c. frzn peas, cooked
• 1/2 c. minced green onions
• 1 (3 1/2 ounce.) can pitted black olives, liquid removed
• 1/2 c. extra virgin olive oil
• 1/2 c. mayonnaise
• 1/3 c. red wine vinegar
• 1 teaspoon dry dill weed
• 1/2 teaspoon dry oregano, crumbled
• 1/4 teaspoon dry basil, crumbled
• 1/4 teaspoon dry tarragon, crumbled
• Salt & pepper
• 1/2 c. grated Parmesan

Directions