Tri-Colored Summer Pasta Salad - cooking recipe

Ingredients

1 head broccoli
2 carrots, peeled and 1/4-inch slices
3 celery stalks, 1/4-inch slices
1 Spanish onion (small), chopped
1 green pepper (halved), 1/4-inch slices
1 red pepper (halved), 1/4-inch slices
1 bottle Italian dressing
2 bags tri-colored pasta

Preparation

In a large pot of boiling water, cook carrots for 2 minutes. Add celery, both peppers and onion.
Cook for 4 more minutes.
Add broccoli, cook until water returns to boiling.
Remove from heat and drain.
Immediately cool with cold water.
Very important that the vegetables are completely cooled.
Set in the refrigerator. Cook pasta until al dente.
Drain and cool completely.
Toss pasta and vegetables together with dressing just before serving. Garnish with halved cherry tomatoes.