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Yield: 4 to 6 servings
- 4 cups cold, cooked, sturdy pasta, such as penne, rotelli, or fusilli
- 1 red bell pepper, cut into thin strips
- 1 cup broccoli florets, boiled 1 minute and plunged into cold water
- 1/2 cup pitted Kalamata or other black olives
- 1/4 cup pine nuts or walnuts, toasted slightly in a small frying pan
- Basic Pasta Salad Dressing
Combine all ingredients and serve.
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