• 1 package (12 ounces) tricolor spiral pasta
• 4 cups fresh broccoli florets
• 1 pint grape tomatoes
• 1 can (6 ounces) pitted ripe olives, drained
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.

Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.