Salad
3 cups uncooked rotini pasta
2 cups fresh broccoli florets
4 oz thinly sliced Genoa salami, cut into strips
1 can dark red kidney beans
4 Roma tomatoes, coarsely chopped
1 green pepper, chopped
1/2 red onion, chopped
1/2 cup pitted kalamata olives
Dressing
3/4 cup Italian dressing
1/2 cup grated Parmesan cheese
1/2 tsp Worcestershire sauce
3 minced cloves of garlic
1 1/2 tsps course ground black pepper
Cook rotini, adding broccoli during last 3 minutes of cooking. Drain and rinse with cold water until cool. In a large bowl combine with remaining salad ingredients. Mix dressing and pour over salad. Toss until well mixed. Refrigerate 2 hours before serving.
