|Pepper Pasta Salad|
1 Anaheim Pepper
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 frozen bag mixed Cauliflower and Broccoli
1 Large Shallot
1 container Cherry Tomatoes
Light Italian Dressing
1 box Ronzoni Garden Delight and Penne Rigate (Enriched Tomato, Carrot and Spinach Blend)
|Close-up Pepper Pasta Salad|
Cook Penne pasta 1 minute shy of Al Dente, drain and soak in an ice water bath for a few minutes. Drain pasta and pat dry with paper towel.
Defrost Frozen Broccoli and Cauliflower in microwave and then soak in an ice water bath for a few minutes. Drain and pat dry with paper towel.
Dice the Peppers.
Chop the shallot.
In a large bowl, add Penne followed by (in any order you wish) Broccoli, Cauliflower, Peppers, Shallot and Cherry Tomatoes. Combine.
Add 1/2 Italian Dressing and combine. Add more dressing if you wish.
Cover with plastic wrap and chill overnight or at least for 2-3 hours before you serve. Enjoy!