Rotini Salad

Cut flowerets from broccoli.

Peel stalks; cut into chunks. Cook broccoli in boiling salted water in medium saucepan over medium heat, just until broccoli is bright green and tender-crisp. Drain; rinse under cold water and drain.

Combine broccoli, rotini, olives, tomatoes, onion and salad dressing in large bowl. Add cheese.

Season to taste with salt and pepper.

Toss gently to coat.

Cover and refrigerate at least 2 hours.