Use your imagination with this salad as it is very versatile. If you don’t have broccoli, try summer squash or just leave it out. Minced red onion or frozen green peas, thawed may be added. I always make it according to what I have on hand. The key is to use plenty of Parmesan cheese and Good Season’s Dressing.
1 lb. tri-color pasta
Broccoli florets, cut very small
Sundried tomatoes, cut into bits OR fresh tomato, diced small
Black olives, sliced
Good Season’s Italian Dressing, made fresh
Cook pasta, drain, rinse with cold water and drain again. Add rest of ingredients to your liking and toss. Chill before serving.
Note: I use a good amount of Parmesan cheese with this. If waiting until the next day to serve, you may need to add more dressing as the pasta tends to absorb it and it can become dry.