Pasta Veggie Salad - cooking recipe

Ingredients

1 lb. tri color pasta
1 bunch broccoli, cut into florets, cooked
3 tomatoes, cut into wedges
1 can small black olives, pitted
1 chunk Provolone cheese, cubed
2 carrots, shredded
2 (16 oz.) bottle Italian dressing
1/4 c. Parmesan cheese

Preparation

Cook pasta according to directions.
Do not overcook.
Drain pasta and rinse with cold water.
Pour into large bowl.
Add broccoli, tomatoes, olives, cheese and dressing.
Toss well. Sprinkle Parmesan cheese and shredded carrots over top.
Cover and refrigerate until served.
Great for picnics.
Can be made a day ahead.