1 (8 oz.) bottle Italian dressing
1 c. broccoli flowerets
3/4 c. pitted ripe olives
3/4 c. cherry tomato halves
4 oz. fettucini noodles, cooked, drained, chilled
1/4 c. grated Parmesan cheese
1/4 c. bacon bits

Pour dressing over broccoli, olives and tomatoes. Cover, marinate in refrigerator at least 3 hours. Drain, reserving marinade.

Combine olives and vegetable mixture, noodles, cheese and imitation bacon; toss lightly. Place on serving platter. Sprinkle with additional cheese and bacon, if desired. 4 to 6 servings.