Monday, March 17, 2008

Pasta Salad

3 cups rotini pasta, cooked and drained
2 cups broccoli florets
1/2 cup Grated Parmesan Cheese
1/2 cup chopped red pepper
1/2 cup sliced red onion
1/2 cup pitted ripe olives
1 cup Italian Dressing

Cook your pasta, rinse and drain. Set aside. Optional: cook broccoli florets (I cook mine to take just a little bit of the crunch out by dropping into boiling water for 5 minutes then removing because you don't want soggy broccoli). Cool and set aside.

Combine the other ingredients (except dressing) in a bowl. Add pasta and broccoli and toss. Add dressing and toss again. Refrigerate over night for best flavor.

Variations:
Sprinkle crumbled blue cheese or feta cheese in addition to the parmesan cheese (we like cheese!)
Replace black olives with chopped green Spanish olives
Try Bernstein Brothers’ Cheese Fantastico or Cheese & Garlic Italian
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