| 1 box | BARILLA Tri-Color Rotini |
| 2 cups | broccoli florets |
| 1/4 cup | balsamic vinegar |
| 3/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1/8 teaspoon | red pepper flakes, crushed (optional) |
| 3/4 cup | extra virgin olive oil |
| 1 cup | carrots, shredded |
| 3/4 cup | fresh basil, divided, chopped |
| 3/4 cup | red bell pepper, finely chopped and divided |
| 1 cup | sliced olives (Kalamata or black) |
| 3/4 cup | fresh Parmesan cheese, grated |
| 1/2 cup | green onions, diced |
COOK Rotini according to package directions, adding broccoli during last minute of cook time. Drain and drizzle with 1 tablespoon of oil. Transfer to a baking sheet or tray and set aside.
WHISK together vinegar, salt, pepper and red pepper flakes in a large bowl to prepare dressing. Continue whisking while slowly adding olive oil.
COMBINE pasta and broccoli with dressing.
ADD carrots, 1/2 cup basil, 1/2 cup red bell pepper, olives, Parmesan cheese, and green onions; mix well.
GARNISH with remaining 1/4 cup basil and 1/4 cup red bell pepper.
Substitute green or yellow bell pepper for red.