Instructions: Cook rotini according to pakage directions. Drain and mix with 1/4 cup oil to prevent it from sticking. Set aside and allow to cool.

Cut up brocolli; steam and then allow to cool.

Dice onion, cut roasted peppers into strips reserving the liquid.

In a large mixing bowl, combine the rotini, brocolli, onion, roasted peppers (including the juice), chickpeas and olives. Add the remaining 1/2 cup of oil. Add basil and black pepper. Sprinkle with grated cheese to taste.

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