Rotini Salad(Makes 8 To 10 Servings)

• 2 to 3 stalks broccoli
• 10 oz. uncooked rotini, cooked, rinsed, drained and cooled
• 1 (6 oz.) can small pitted ripe olives, drained
• 10 to 12 cherry tomatoes, cut into halves
• 1/2 medium red onion, thinly sliced
• 1/2 c. Italian salad dressing
• 1 to 2 Tbsp. grated Parmesan cheese (optional)
• freshly ground black pepper
• carrot strips (optional)

1. Cut flowerets from broccoli. Peel stalks. Cut into chunks. Cook broccoli in boiling salted water in medium saucepan over medium-high heat just until broccoli is bright green and tender-crisp.
2. Drain; rinse under cold water and drain thoroughly. Combine broccoli, rotini, olives, tomatoes, onion and salad dressing in a large bowl. Add cheese.
3. Season to taste with pepper. Toss gently to coat. Cover and refrigerate at least 2 hours. Garnish with carrot strips.

stalks broccoli, rotini, olives, tomatoes, red onion, italian salad dressing, parmesan cheese, freshly ground black pepper, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395408 (may not work)