1 (8 oz.) bottle Kraft Italian dressing
2 c. broccoli flowerets
3/4 c. sliced pitted ripe olives
3/4 c. halved cherry tomatoes
4 oz. vermicelli (thin spaghetti)
1/4 c. Parmesan cheese

Cooked al dente, drained. Add little dressing (so won't stick).

Chill vermicelli. Pour dressing over broccoli, tomatoes and olives. Drain - reserving marinade. Chill. Combine and toss and serve on platter. Or layer with vermicelli and Parmesan cheese. Top layer is Parmesan cheese.

Very flexible - tends to grow as you add variations. Can top with 1/4 cup bacon bits.