16 oz Creamette® Radiatore
12 oz broccoli florets
1 can (15 oz.) chickpeas (garbanzo beans), drained
1 1/2 cups reduced-fat Italian salad dressing
1 cup carrot, grated
1/2 cup sun-dried tomatoes, sliced
  salt and ground black pepper, to taste

Cooking Directions:

1.  Prepare pasta according to package directions, adding broccoli during last 1 minute of cooking; drain. Rinse with cold water to cool quickly; drain well. 

2.  In large bowl, toss cooled pasta and broccoli with remaining ingredients. Serve room temperature.