Vegan Pasta Salad - cooking recipe

Ingredients

1 1/2 cups dry penne pasta
1/2 head broccoli (diced)
1 1/2 tomatoes (diced)
2 cups Baby Spinach (shredded)
10 radishes (sliced)
15 string beans (sliced)
1 cucumber (quartered)
1/4 cup low-fat Italian salad dressing
1/2 garlic clove (minced)
2 tablespoons italian seasoning
1 tablespoon oregano
1 tablespoon dried basil
2 tablespoons salt
2 tablespoons pepper

Preparation

Blanch broccoli and string beans for around 5 minutes to soften them up.
Take out boiled vegetables and place in iced water to stop cooking.
Boil penne for 5/7 minutes until it becomes al dente. Don't forget to salt the water.
Rinse cooked penne in cold water to stop cooking.
Cut all the veggies and combine with cooked pasta in a large bowl.
Mix in dressing and spices. Adjust seasoning to taste.
Refrigerate until ready to serve.