1Boil pasta until el dente'. Rinse in cold water and place in a large salad bowl.
2Clean and separate broccoli and cauliflower flowerettes. Boil a pot of water - turn off and place vegetables in hot water to BLANCH. (approx. 3 min). They should brighten in color, but still be crisp. Repeat with carrots.
3Add blanched vegetables to bowl of pasta.
4Add chopped tomato, sliced jalapenos and olives to pasta bowl. (You may use black or green olives). I prefer small green olives stuffed with pimentos. Mix thoroughly.
5Cut cheddar cheese into small cubes and add along with 3 T. of fresh parmesan. Add the Caesar Italian salad dressing and blend into pasta and vegetable mixture thoroughly. I have also used fat free Zesta Italian dressing before. If you like a creamier salad you could also add 1/2 cup of mayonnaise, but remember the POINTS value will change if you do. Refrigerate overnight covered.
6If you want your salad hotter/spicier, leave seeds and veins in jalapenos.