Antipasto Pasta Salad

1 lb. multi-colored rotini pasta, cooked, drained, and rinsed in cold water
2 cups broccoli florets
2 cups cauliflower florets
2 carrots, peeled and thinly sliced
1 red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup chopped celery
1 cup sliced ripe olives
1/4 cup shredded Parmesan cheese
2 cups low-fat Italian dressing

Mix all ingredients in large bowl. Cover and chill for at least 1 hour before serving, to blend flavors.

Variation: add 1/4 lb sliced hard salami, cut into strips , and 2 cups cubed Provolone cheese