4 cups tri-color rotini pasta
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 cup broccoli florets (lightly blanched)
1 red bell pepper, diced
1 cup green olives, sliced
½ cup black olives
1 cup cheese cubes (cheddar or mozzarella)
½ cup Italian dressing (store-bought or
homemade)
2 tbsp olive oil
2 cloves garlic, minced
Salt and black pepper to taste
1 tsp dried Italian seasoning
Optional: red pepper flakes for heat
Preparation Method:
Cook the pasta
Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Cook the shrimp