Ingredients
1 package (12 ounces) tricolor spiral pasta4 cups fresh broccoli florets1 pint grape tomatoes1 can (6 ounces) pitted ripe olives, drained1/8 teaspoon salt1/8 teaspoon pepper1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan
Preparation
In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
