Ingredients Jump to Instructions ↓

  1. 1 lb. box rotini tri-color pasta

  2. 2 c. fresh broccoli

  3. 1 1/2 c. cauliflower

  4. 2 med. tomatoes

  5. 1 lg. can black pitted olives

  6. 1/2 c. grated Parmesan cheese

  7. 1/4 c. Italian salad dressing

Instructions Jump to Ingredients ↑

  1. Instructions Cook rotini pasta according to directions on package, rinsing with cold water. Chop broccoli and cauliflower into bite-sized pieces. Cut tomatoes into wedges. Drain olives and slice. Mix all vegetables in large bowl with drained rotini. Add Italian dressing; toss ingredients thoroughly, cover and refrigerate for about 2 hours or until chilled. Sprinkle on Parmesan cheese and serve.


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