Pasta Salad

8 ounces rotini pasta

1 large tomatoes, chopped

1 medium green pepper, chopped

1 medium red pepper, chopped

1 small onion, chopped (optional)

1 (2 1/4 ounce) can black olives, drained and sliced

1 (8 ounce) bottle Kraft sun-dried tomato salad dressing

1⁄4 cup parmesan cheese

Cook pasta according to directions, about 8 minutes, stirring occasionally. While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix. Drain Rotini; rinse with cold water for about 3 minutes. Mix pasta with tomato, peppers, onion and olives. Refrigerate for about 1/2 an hour. Add salad dressing; mix well. Add Parmesan cheese; mix well. Serve immediately. If you have leftovers, you will have to “re-wet” salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.