1 lb tri-color rotini (fusilli)
1 can (or 1 jar or 1 bag frozen) artichoke hearts, drained
1 can Early California Pitted California Ripe Olives
1 jar halved or quartered marinated mushrooms
1 large red onion, cut into ½-inch dice
1 pint cherry tomatoes, halved or whole
1 bell pepper, cut into ½ inch dice
1 cup fresh broccoli florets
1 cup vinaigrette dressing (bottled, or 2/3 cup olive oil, 1/3 cup white wine vinegar, salt and pepper to taste)
½ cup grated parmesan cheese
Cook pasta according to box instructions and drain in colander. Place in a large bowl. Add all other vegetables. Toss all ingredients in the bowl. Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper. Lastly, toss in parmesan cheese and mix.
Keeps well in refrigerator for 2-3 days; refresh leftovers with additional dressing.