Cold Pasta Salad Vinaigrette - cooking recipe

Ingredients

1/2 lb pasta (medium shells, rotini, fusili...)
2 -3 cups broccoli, flowers and stemssliced (or broccoli and cauliflower combination)
1/2 cup sliced celery
1 cup sliced mushrooms
1/2 cup matchstick-cut carrot
1 cup coarsely-sliced onion
1 cup sliced green pepper, sliced
1/2 cup peeled seeded sliced cucumber
1/2 cup seeded sliced tomatoes
1/4 cup black olives
3 -4 tablespoons oil
3 -4 tablespoons balsamic vinegar or 3 -4 tablespoons red wine vinegar
salt
fresh ground black pepper
herbs (basil or oregano)

Preparation

Cook pasta, toss with 1 teaspoon vegetable oil.
In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp.
(Steam the vegetables separately for more control over the\"crunch.\") Toss all ingredients together gently; add salt and pepper to taste.
Herbs that go well are basil and oregano.
Refrigerate 1 hour and serve.
Serving size is 1 cup.
Note-- I did not steam the veggies.