2 cups rotini pasta, uncooked, whole wheat if you can find it
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1/4 cup sliced black olives
1/3 cup Light Italian Dressing
1/4 cup Reduced Fat Parmesan Cheese
COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE several hours or until chilled.
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