From the kitchen of
Bed and Breakfast Inns of North America
Dallas, Texas

Ingredients 16 oz. package tricolor spiral pasta 2 cups broccoli florets 1/2 cup chopped tomato 1/2 cup chopped cucumber 1/4 cup chopped red onion 1 can (15.25 oz.) whole kernel corn, drained 1 jar (6.5 oz) marinated artichoke hearts, drained and chopped 1 small can black olives, sliced 1 small jar pimento stuffed olives, sliced 1 8 ounce bottle Italian salad dressing parmesan cheese Directions Cool the pasta according to package directions; drain and quickly rinse in cold water to stop cooking. Place in large bowl. Add remaining ingredients and toss to coat. Cover tightly and refrigerate overnight -- two nights is even beter. Sprinkle with parmesan cheese before serving. 12-14 servings.   Submitted by Daniel Blackburn on 10/24/99.

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Published by Cimarron Technology, Dallas, Texas. -- A division of Blackburn Enterprises, Inc.