Pasta Salad - cooking recipe

Ingredients

8 oz. fresh broccoli, cut in small florets
12 oz. fresh sugar snap peas, ends trimmed (about 2 c.)
8 oz. dry pasta twists (rotini)
1 medium-sized red bell pepper, seeded, cut in 1/2-inch pieces
1/2 c. diced red onion
1/2 c. bottled Caesar dressing

Preparation

Cook broccoli and sugar snap peas in a large pot of lightly salted boiling water for 2 minutes or until very crisp-tender. Remove with strainer and rinse under cold running water.