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3 cups uncooked rotini pasta
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2 cups fresh broccoli florets
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4 oz thinly sliced Genoa salami, cut into strips
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1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed
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4 medium plum (Roma) tomatoes, cut into thin wedges
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1 medium green bell pepper, sliced
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1/2 medium red onion, sliced, rinsed
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1/2 cup pitted kalamata olives, halved
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Parmesan-Pepper Dressing
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3/4 cup Italian dressing
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1/2 cup freshly shredded Parmesan cheese (2 oz)
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1 1/2 teaspoons coarse ground black pepper
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1/2 teaspoon Worcestershire sauce
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3 cloves garlic, finely chopped
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