VEGETABLE ROTINI SALAD

By mamacasma

Ingredients

• 1 lb. box rotini tri-color pasta, cooked and drained according to package directions, rinsing with cold water
• 2 c. fresh broccoli
• 1 1/2 c. cauliflower
• 2 med. tomatoes
• 1 lg. can black pitted olives
• 1/2 c. grated Parmesan cheese
• 1/4 c. Italian salad dressing

Preparation

Step 1

Cut broccoli and cauliflower into bite-sized pieces. Cut tomatoes into small wedges. Drain olives and slice. Mix all vegetables in large bowl with drained rotini. Add salad dressing; toss. Cover and refrigerate for about 2 hours or until chilled. Sprinkle on Parmesan cheese and serve.