1 (8 oz.) bottle Italian dressing
1 c. broccoli flowerets
3/4 c. pitted ripe olives
3/4 c. cherry tomatoes, halved
4 oz. fettuccine noodles, cooked, drained and chilled
1/4 c. grated Parmesan cheese
1/4 c. crisp fried bacon, crumbled

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

Combine olives and vegetable mixture, noodles, cheese and bacon; toss lightly. Place on serving platter. Sprinkle with additional cheese. Yields 4-6 servings.