Dietary guidance: v
2/3 cup Italian dressing
1/8 tsp crushed red pepper
6 oz (1/2 package) tri color rotini
cooked, rinsed with cold water and drained
1/4 cup grated parmesan cheese
2 cups broccoli florets, blanched
1 pint cherry tomatoes, halved or quartered
1 large red bell pepper, cut into thin strips
In large bowl stir together dressing and crushed red pepper.
Add rotini and parmesan cheese; toss to coat.
Stir in broccoli, cherry tomatoes and red pepper.
Chill for 1/2 hour and serve.