This recipe uses 3 different kinds of pasta; rotini, tortellini (the one with cheese and pesto is good), spinach and mozzarella, etc. It can be dry, frozen or refrigerated. Cook enough to fill a large soup pot.

pasta (see above)
1 package broccoli crowns, separated into smaller pieces
1/2 red onion, chopped
1 package grape tomatoes
1 package Parmesan cheese
1 package Good Seasons Italian Dressing, with 1 T sugar added
1 can of whole or sliced black olives
salt and pepper, to taste
garlic powder

Cook pasta according to package directions, then drain and chill. Add chopped vegetables and sliced olives. Add Parmesan cheese. Mix salad dressing in cruet and add 1 T. sugar.

Stir all, cover and seal in a large mixing bowl. Let marinate overnight.

Stir before serving.

Serves 10-12.

Submitted by: Ann Ewing Jones