3/4 c. Italian dressing
2 1/2 c. (7 oz.) Rotini, cooked & drained
1 c. broccoli flowerets
1 c. cherry tomatoes
1 sm. red bell pepper
1/2 green bell pepper, cut in strips
1 c. raw cauliflower, sm. pieces
1/4 c. pitted ripe olives
1/4 c. green onions, sliced, divided
1 (16 oz.) container cottage cheese (lowfat)
Assorted greens

Toss dressing, pasta, broccoli, bell pepper, olives, and 2 tablespoons greens and cauliflower in large bowl. Refrigerate 1 hour. Stir remaining onion into cottage cheese. When ready to serve, place pasta mixture on lettuce lined plate. Top with cottage cheese mixture. Garnish as desired. Serve with thin sliced herb buttered French bread and assorted crackers.