Antipasto Rotini Salad

3 cups uncooked rotini pasta
2 cups fresh broccoli florets
4 oz thinly sliced Genoa salami -- cut into strips
1 can Progresso® dark red kidney beans -- (15 oz) 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

Cook rotini to desired doneness as directed on package, adding broccoli
during last 3 minutes of cook time

Drain rotini and broccoli; rinse with cold water until cool. In large
bowl, mix cooked rotini and broccoli with remaining salad ingredients

In medium bowl, mix dressing ingredients. Pour dressing over salad; toss
until well mixed. Cover; refrigerate at least 2 hours. Stir before
serving.