3 cups (12 oz.) elbow macaroni, uncooked
1/3 cup grated parmesan cheese
1 bottle (8 oz.) Italian dressing
3 cups broccoli flowerets
3/4 cup red bell pepper, sliced
1/2 cup red onion, sliced
1/2 cup pitted ripe olives, sliced

Cook pasta according to package directions and drain. Rinse with cold water to cool quickly and drain well. Mix remaining ingredients in a large bowl. Add pasta and refrigerate several hours.

Makes 8-10 servings.