1	Cup	Italian salad dressing
2	Tbsps.	Olive oil
1	Cup	Packed fresh basil leaves
2	Tbsps.	Parmesan cheese, grated
2	Tbsps.	Walnuts, chopped
1	Tbsp.	Minced garlic
2	Cups	Fresh mushrooms, quartered
1	Cup	Broccoli florets
1	Cup	Cauliflowerets
1	Med.	Onion, julienned
1	Small	Green bell pepper, julienned
1	Small	Zucchini, sliced
3	Carrots	Julienned
1	Can (14 oz.)	water packed artichoke hearts,
		drained and quartered
4	Cups	Multicolored cheese-filled tortellini
2	Cups	Cooked bow tie pasta

In a blender or food processor, combine the first six ingredients; process until smooth. Pour 1/2 cup into a large skillet; saute all of the vegetables until crisp-tender, about 3-5 minutes. Add tortellini, pasta and remaining dressing; heat through. YEILD:14 1-cup Servings