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.