Salad

3

cups uncooked rotini pasta

2

cups fresh broccoli florets

4

oz thinly sliced Genoa salami, cut into strips

1

can (15 oz) Progresso™ dark red kidney beans, drained, rinsed

4

medium plum (Roma) tomatoes, cut into thin wedges

1

medium green bell pepper, sliced

1/2

medium red onion, sliced, rinsed

1/2

cup pitted kalamata olives, halved

Parmesan-Pepper Dressing

3/4

cup Italian dressing

1/2

cup freshly shredded Parmesan cheese (2 oz)

1 1/2

teaspoons coarse ground black pepper

1/2

teaspoon Worcestershire sauce

3

cloves garlic, finely chopped