A simple summer dinner. This Italian Pasta Salad is best made the night before and served well chilled. It will last 3-4 days in your refrigerator and only gets better over time. Add more vegetables if you wish (artichokes, bell peppers, red onion) or you can even bump it up with some salami or ham chunks.
Cook the pasta according to the package directions. Drain thoroughly and toss with 2 tablespoons of the Italian dressing (to prevent sticking). Allow to cool for about 10 minutes.
In a large serving bowl, combine the cooled pasta, cheese, tomatoes, broccoli and olives. Add 1/2 cup salad dressing to the bowl. Mix well. Cover the bowl and put in the refrigerator overnight or until well chilled (at least four hours). When you are ready to serve, add red leave lettuce and toss with the remaining salad dressing.