• 4 cups cooked rotini pasta
• 2 cups chopped tomatoes
• 1 cup chopped broccoli
• 1/4 cup sliced black olives
• 2 teaspoons dry Italian herbs
• 2 tablespoons grated Parmesan cheese
• 8 ounces low-fat Italian salad dressing (about 1 cup)

1. Combine the cooked pasta, tomatoes, broccoli and black olives together in a bowl.

2. Add the herbs, cheese and salad dressing. Stir together and refrigerate until ready to serve.

Refrigerate leftovers within 2 hours.

Photo and recipe adapted from Nutrition Matters.