Pasta Salad - cooking recipe

Ingredients

1 lb. carrots, chopped
1 bunch broccoli, chopped (don't use large stems)
1 medium onion
1 large red or green pepper, chopped
16 oz. rotini, cooked and cooled
3 Tbsp. Parmesan cheese, grated
16 oz. Robusto Italian salad dressing
8 oz. shredded Cheddar cheese
3 oz. ripe olives, sliced

Preparation

Cook carrots and broccoli tender-crisp.
Add chopped onion and green pepper. Cover with some of the Italian dressing.
Combine cooled vegetables with cooled rotini, Parmesan cheese and remaining dressing.
Layer in bowl with shredded cheese and sliced olives. Better after the first day.
Makes lots.