8 ounces of dry pasta, preferably sells, spirals, or elbows.

2 cups broccoli florets or peas, steamed

2 tabs. Olive oil

½ cup Parmesan cheese

2 cups cherry tomatoes, halved

Seasonings as desired: ½ teaspoon basil, ¼ teaspoon garlic powder, ½ teaspoon salt and pepper.

Optional: 2 scallions, sliced, or ½ onion, chopped, red or green peppers, diced 2-tbs. poppy seeds.

1. Cook the pasta according to the directions on the package. Drain.
2. While pasta cooks, steam the broccoli; chop the scallions or onion (optional)
3. Combine the cooked pasta, broccoli, (scallions), olive oil, basil, garlic powder, and salt. Mix well. Sprinkle on the cheese and toss again.
4. Chill before serving.