3/4 pkg. garden salad pasta twirls
2 baked chicken breasts (boneless), cubed
2 c. broccoli flowerettes
1 lg. tomato, thinly sliced wedges
1 can sliced olives
3 oz. grated Parmesan cheese
3/4 bottle zesty Italian dressing

Cook pasta according to directions; drain. Cool. When chilled, toss with dressing to coat pasta. Combine remaining ingredients. Refrigerate. As a variation, any fresh vegetable may be added.