1 lb asparagus, cooked and chilled
8 oz rigatoni pasta, cooked, drained, oiled and chilled
1/2 each yellow and red bell pepper, cut into cubes
4 oz can sliced black olives, cut into quarters
1/4 cup each fresh parsley and chives, chopped
1/2 cup shredded Parmesan cheese
1/2 to 3/4 cup Italian dressing of your choice
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