Cathy's Pasta Salad

Dressing:
1 cup vegetable oil (part olive oil if desired)
½ cup vinegar (cider or red wine)
1/4 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons salt
1 teaspoon celery salt
½ teaspoon white pepper
½ teaspoon dry mustard
1/4 teaspoon paprika
1 clove minced garlic

Mix in a jar and shake well. Makes 1 3/4 cups.

Salad Ingredients:

12 or 16 ounce bag of rotini (curly pasta) (or bows or shells)
small to medium onion, chopped (red or sweet)
1 can of each of the following, 15 ounce size:
garbanzo beans
kidney beans
cut green beans
black olives
optional: about ½ cup chopped parsley, 1/4 cup chopped cilantro and/or fresh basil, some green stuffed olives, a can of artichoke hearts, small pieces of lightly steamed broccoli or Chinese pea pods.

Cook the pasta (do not overcook!), drain and rinse in cold water. Add to above ingredients. Add dressing, (all of it) toss and chill.