TLC Cooking "Rotini Salad"

Rotini Salad

Rotini Salad

YIELD Makes 8 to 10 servings
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INGREDIENTS

10	ounces rotini
2	to 3 stalks broccoli
1	can (6 ounces) small pitted ripe olives, drained
10	to 12 cherry tomatoes, cut into halves
1/2	medium red onion, thinly sliced
1/2	cup Italian salad dressing
1	to 2 tablespoons grated Parmesan cheese
Black pepper
Carrot strips for garnish

PREPARATION:

Cook pasta according to package directions. Drain in colander. Cover and refrigerate until chilled.
Trim and peel broccoli stalks into 1-inch pieces. Cut broccoli into florets.
To cook broccoli, bring 1 quart lightly salted water to a boil in 2-quart saucepan over high heat. Immediately add broccoli; return to a boil. Continue boiling, uncovered, 3 to 5 minutes until bright green and tender. Drain broccoli; rinse under cold water and drain thoroughly.
Combine pasta, broccoli, olives, tomatoes, onion and salad dressing in large bowl. Stir in cheese. Season to taste with pepper. Toss gently to coat.
Cover; refrigerate at least 2 hours. Garnish with carrot strips.

This recipe appears in: Italian

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