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VEGETABLE ROTINI SALAD 
1 lb. box rotini tri-color pasta, cooked and drained according to package directions, rinsing with cold water
2 c. fresh broccoli
1 1/2 c. cauliflower
2 med. tomatoes
1 lg. can black pitted olives
1/2 c. grated Parmesan cheese
1/4 c. Italian salad dressing

Cut broccoli and cauliflower into bite-sized pieces. Cut tomatoes into small wedges. Drain olives and slice. Mix all vegetables in large bowl with drained rotini. Add salad dressing; toss. Cover and refrigerate for about 2 hours or until chilled. Sprinkle on Parmesan cheese and serve.

Serves 6-8, approximately 3/4 cup per serving.

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