|Uncooked rotini||10 Ounce, cooked, rinsed, drained and cooled|
|Cherry tomatoes||12 , cut into halves|
|Red onion||1⁄2 Medium, thinly sliced|
|Italian salad dressing||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Freshly ground black pepper||1|
Cut flowerets from broccoli.
Peel stalks; cut into chunks.
Cook broccoli in boiling salted water in medium saucepan over medium-high heat just until broccoli is bright green and tender-crisp.
Drain; rinse under cold water and drain thoroughly.
Combine broccoli, rotini, olives, tomatoes, onion and salad dressing in large bowl.
Season to taste with pepper.
Toss gently to coat.
Cover; refrigerate at least 2 hours.
Garnish with carrot strips.