Tri-Colored Pasta Salad

1. 1

   #1. Boil pasta in large pot of water until tender, but not soft. Drain. Rinse with cold water until noodles are cold.

2. 2

   #2. While noodles are cooking: In large bowl, dice tomatoe, cucumber, and onion. Break cauliflower and brocolli into medium to small flowerettes.

3. 3

   #3. In medium bowl mix oil,ketchup, vinegar and sugar with a whisk. Set aside.

4. 4

   When noodles are cold, toss them in with the vegetables. Add sauce and toss well. Refrigerate for 1 or 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.