Pasta Salad
By Chris Heller

1 box ziti
2 cups broccoli
1/2 red pepper (julienne)
1/4 green pepper (julienne)
1/2 cup red or vidalia onion (chopped)
1/2 cup frozen peas
salt and pepper to taste

Cook pasta in salted water until tender but firm.  Rinse thoroughly in cold water to arrest cooking.  Set pasta aside.  Blanch broccoli in boiling salted water 1 to 2 minutes until florets turn dark green and stems of florets become slightly tender.  Blanch peas in boiling salted water for 1 to 2 minutes.  Plunge blanched broccoli and peas in very cold water to arrest cooking.  Drain all cooked ingredients well.  Combine all ingredients.  Add dressing and toss.