1 bag. rainbow pasta
1 bunch broccoli
1 can lg. pitted black olives
1 env. Good Seasons Italian salad dressing mix
Oil
Vinegar

The day before serving, prepare salad dressing according to package directions. Cook pasta and drain. Toss pasta with 2 tablespoons of salad dressing. Cover and refrigerate. Wash broccoli and cut into small pieces. Drain olives. Slice each olive into several small rings. Add olives to broccoli. (I use less than whole can of olives.) Pour remaining salad dressing over the broccoli-olive mixture. Cover and refrigerate.

An hour or so before serving, combine pasta with broccoli, olive, salad dressing mixture. Serve.