1 (8 oz.) Italian dressing
1 c. broccoli flowerettes
3/4 c. black olives
3/4 c. cherry tomatoes, sliced
8 oz. pasta (shells, linguine, rotelle)
1/4 c. Parmesan cheese
2 tbsp. bacon bits

Pour dressing over tomatoes and broccoli flowerettes. Refrigerate for 3 hours. Drain vegetables and reserve dressing. Cook and cool pasta. Add vegetables, olives and dressing to pasta and toss. Add Parmesan cheese and bacon bits. Toss lightly. Refrigerate until serving time. Great for cookouts and camping!