Ingredients
Scale
- 1 lb Fettuccine, or any other type dry pasta
- 1 – 15 oz can black olives, drained
- 1 pkg grape sized cherry tomatoes
- 1/2 to 3/4 c. grated Parmesan cheese
- 3 c. fresh broccoli florets
- 2 envelopes of Good Seasonings Italian dressing, prepared
Instructions
- Boil a very large pot of water and cook pasta according to package directions. If you want to blanch the broccoli, remove the pasta with tongs or a large slotted spoon reserving water to blanch the broccoli in. Make sure the pasta is thoroughly strained, and spread out on a large food safe tray to cool and dry for approx. 2 hours. Do not rinse the pasta.
- Meanwhile place the broccoli, tomatoes, olives, cheese and salad dressing into a zipper bag, and place in the refrigerator for about 2 hours, or until you are ready to mix the salad.
- Mix the vegetable ingredients with the pasta. Let sit in the refrigerator for about an hour to blend ingredients. Adjust the taste with more cheese, salt and pepper, or dressing if needed.