1 (8 oz.) bottle Italian dressing
1 c. broccoli flowerets
3/4 c. pitted ripe olives
3/4 c. cherry tomato halves
4 oz. pasta, cooked, drained and chilled
1/4 c. Parmesan cheese

Pour dressing over broccoli, olives and tomatoes. Cover and refrigerate at least 3 hours. Toss with pasta and cheese. (You may need to drain excess dressing.) Any type pasta may be used. I like shell macaroni best. Makes 4 to 6 servings.