Tri-Colored Summer Pasta Salad

1. 1

   In a large pot of boiling water, cook carrots for 2 minutes. Add celery, both peppers and onion.

2. 2

   Cook for 4 more minutes.

3. 3

   Add broccoli, cook until water returns to boiling.

4. 4

   Remove from heat and drain.

5. 5

   Immediately cool with cold water.

6. 6

   Very important that the vegetables are completely cooled.

7. 7

   Set in the refrigerator. Cook pasta until al dente.

8. 8

   Drain and cool completely.

9. 9

   Toss pasta and vegetables together with dressing just before serving. Garnish with halved cherry tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.