Cold Pasta Salad Vinaigrette

D"e;|ee's Note:

Not sure where I got this from but was a nice change from italian dressing pasta salad.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• ½ lb pasta (medium shells, rotini, fusili...)
• 2 -3 cups broccoli , flowers and stemssliced (or broccoli and cauliflower combination)
• ½ cup sliced celery
• 1 cup sliced mushrooms
• ½ cup matchstick-cut carrot
• 1 cup coarsely-sliced onion
• 1 cup sliced green pepper , sliced
• ½ cup peeled seeded sliced cucumber
• ½ cup seeded sliced tomato
• ¼ 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)

Directions:

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