1 c. salad dressing
1/4 c. chopped parsley
1 tsp. basil leaves, crushed
1 garlic clove, minced
1 (8 oz.) pkg. cheddar cheese, cubed
2 c. broccoli flowerets
1 c. tri colored corkscrew noodles
2 tomatoes, cut into wedges

Cook broccoli should still be firm. Cook the noodles and drain. Combine salad dressing, parsley, basil and garlic; mix well. Add cheese, broccoli and noodles; mix lightly. Chill. Arrange tomato wedges to top just prior to serving.