Recipe: Quick Veggie and Pasta Salad

Quick Veggie and Pasta Salad
alt.cooking-chien/Chris or Fran Twidt (2000)
Yield: 12 to 14 servings

1 (8-ounce) package rotini
1 pound fresh broccoli, coarsely chopped
1 head cauliflower, coarsely chopped
2 tomatoes, chopped
1 green bell pepper, cut into strips
1 (4-ounce) can sliced ripe olives, drained
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1 (8-ounce) bottle zesty Italian salad dressing
1 cup (4 ounces) shredded Cheddar cheese

Cook pasta according to package directions; drain. Rinse with cold water; drain. Add broccoli and next 6 ingredients to pasta, tossing gently; cover and refrigerate at least 4 hours. Sprinkle with cheese before serving.