• 12 oz. pasta - small shells or rotini. Tri-colored pasta is especially nice in this salad.
• 2 medium or 1 large tomato - cut into 1/2" to 3/4" chunks
• 1 large bell pepper, coarsely chopped
• 1 to 1-1/2 cups finely chopped broccoli (optional)
• 1 cup thinly sliced pepperoni (optional)
• 1/2 cup grated Parmesan cheese
• 1 - 12 oz. bottle Italian salad dressing.

Preparation -
Cook the pasta according to package directions for al dente. Drain the pasta and run it under cool water. Place the drained and rinsed pasta in a large bowl. Toss the pasta, veggies, and pepperoni (if using) together. Stir in the Parmesan cheese. Add the salad dressing... Start with about 8 oz. or an amount to suit your taste. Chill for at least 3 hours before serving. The pasta may absorb the dressing as it stands... add additional salad dressing as needed, just before serving.