Rotini Salad(Makes 8 To 10 Servings) - cooking recipe

Ingredients

2 to 3 stalks broccoli
10 oz. uncooked rotini, cooked, rinsed, drained and cooled
1 (6 oz.) can small pitted ripe olives, drained
10 to 12 cherry tomatoes, cut into halves
1/2 medium red onion, thinly sliced
1/2 c. Italian salad dressing
1 to 2 Tbsp. grated Parmesan cheese (optional)
freshly ground black pepper
carrot strips (optional)

Preparation

Cut flowerets from broccoli. Peel stalks. Cut into chunks. Cook broccoli in boiling salted water in medium saucepan over medium-high heat just until broccoli is bright green and tender-crisp.
Drain; rinse under cold water and drain thoroughly. Combine broccoli, rotini, olives, tomatoes, onion and salad dressing in a large bowl. Add cheese.
Season to taste with pepper. Toss gently to coat. Cover and refrigerate at least 2 hours. Garnish with carrot strips.