1 (16 oz.) box rotini pasta noodles
1 (16 oz.) bottle Italian dressing (I use fat-free)
1 small bag frozen broccoli florets, chopped bite size
1 small jar artichoke hearts-in marinade
1 (6 oz.) can sliced black olives, drained (Pearls)
1/2 cup carrot shreds
1 cup celery-chopped
1 cup sweet bell peppers (any color)
1 cup plum (chopped) or grape tomatoes (halved)
green or red onion, to taste

Prepare pasta according to package directions. Cool pasta in cold water and drain.

Note: This will stop cooking process. This will also prevent pasta from absorbing to much dressing.

Cook broccoli till tender-crisp then cool.

In a large bowl (with tight fitting lid) add all the vegetables and dressing. Mix well and chill in refrigerator.

Note: I make this the day before so all ingredients are marinated. I use fat-free dressing because it doesn't separate.

Mix well before serving.

Submitted by: Sherry