CATHY’S CREAMY PASTA SALAD

8 oz dry pasta (bows, twists, shells, or tri-color)
1 15-1/2-oz can garbanzo beans, drained
6 oz sliced, drained black olives
1-1/2cup chopped onion
1 cup shredded carrots
1 cup shredded or sliced green peppers
2 cups chopped tomatoes
1 cup sliced radishes
1 16-oz jar Marie’s Creamy Italian Salad Dressing
1 T basil, chopped
1 T oregano, chopped
1 T garlic powder
2 T fresh parsley, chopped
1/2 tsp chili peppers, dried
1/3 cup shredded parmesan cheese

Cook and drain pasta, and cool it under cold water. Mix with the rest of the ingredients.