12 oz. rotini (curly pasta)
1 can sliced black olives
1 green pepper, chopped
1 sm. onion, chopped
8 oz. bottles Italian salad dressing
1 cucumber, chopped
1 c. sliced fresh mushrooms
2 med. tomatoes, chopped
1 c. fresh broccoli flowerets

Prepare rotini according to package directions.

Pour a kettle of boiling water over the broccoli and then douse with cold water to stop the cooking. This brings out a beautiful green color in the broccoli, leaves it crisp, but takes away the completely raw taste.

Mix rotini, olives, green pepper, onion, broccoli and salad dressing in a large serving bowl. Marinate overnight. Add mushrooms, tomatoes, and cucumber before serving. You can mix all ingredients to marinate overnight but I find that the last three get soggy. Serves 8 to 12.