Boil angel hair pasta until al dente.

Rinse pasta immediately with cold water and drain thoroughly.

In a large bowl, combine chopped tomatoes, broccoli florets, sliced carrots, sliced celery, chopped red pepper, drained sliced mushrooms, and drained sliced ripe olives.

Add minced garlic to the vegetable mixture.

Add the drained pasta to the vegetable mixture.

Pour French dressing over the salad.

Toss to coat all ingredients evenly with the dressing.

Sprinkle with snipped fresh parsley and grated Parmesan cheese.

Toss the salad again to distribute parsley and cheese.

Cover the bowl and chill in the refrigerator for at least 4 hours, or up to 24 hours for best flavor.

Stir well before serving.

If storing for more than 8 hours, you may need to add more dressing to refresh the salad.