1 (16 oz.) box bow tie pasta
1 (16 oz.) brick sharp cheddar cheese, cubed
1/2 head broccoli florets
1/2 red onion, diced
1/2 cup or 2 small cans sliced black olives
1 (16 oz.) bottle Italian dressing (I use Ken's fat free)

Cook pasta according to directions, drain and place to the side. Run cold water on it to cool it down and stop the cooking process.

Chop onion into small pieces and cube cheddar cheese. Pieces should be about 1/2-inch. Cut broccoli into small florets.

In a large bowl combine all ingredients. Toss so dressing is covering all ingredients. Put in the refrigerator for at least 2 hours (the longer the better) and serve.

When serving if pasta is dry add more salad dressing. The longer it sits the better it tastes!!!

Submitted by: Maureen