Pasta and Broccoli Salad

• 8 ounces pasta, any small shape (rotini, gemelli, or medium shells work well)
• 2 medium or large broccoli crowns, cut into bite-size pieces, steamed until tender-crisp, and rinsed until cool
• 1/2 cup pitted black olives, halved
• 1 medium red bell pepper, cut into short thin strips
• 1/3 cup natural low-fat vinaigrette, or as needed
• Salt and freshly ground pepper to taste

1. Cook the pasta according to package directions until al dente.
2. Rinse under cold running water until the pasta cools.
3. Drain and transfer to a serving container.
4. Combine the pasta with the remaining ingredients and toss well.
5. Cover and refrigerate until needed or serve at once.
6. Calories: 94
7. Total Fat: 5g
8. Protein: 2g
9. Carbohydrate: 11g
10. Cholesterol: 0mg
11. Sodium: 203mg

pasta, broccoli crowns, black olives, red bell pepper, natural lowfat vinaigrette, salt

Taken from www.epicurious.com/recipes/food/views/pasta-and-broccoli-salad-372760 (may not work)