Recipe for Cold Pasta Salad Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
1/2 lb	Pasta (medium shells, rotini, fusili...)
2 cup	Broccoli, flowers and stems - (to 3 cups) sliced
	( or broccoli and cauliflower combination)
1/2 cup	Sliced celery
1 cup	Sliced mushrooms
1/2 cup	Matchstick-cut carrots
1 cup	Coarsely-sliced onions
1 cup	Sliced green peppers sliced
1/2 cup	Peeled, seeded, sliced cucumbers
1/2 cup	Seeded, sliced tomatoes
1/2 cup	Chickpeas cooked
1/4 cup	Greek olives
3 tbl	Oil - (to 4 tbsp)
3 tbl	Balsamic or red wine vinegar - (to 4 tbsp)
	Salt to taste
	Freshly-ground black pepper to taste

Instructions:

Instructions: Cook pasta, toss with 1 teaspoon vegetable oil. In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp. (Steam the vegetables separately for more control over the "crunch.") Toss all ingredients together gently; add salt and pepper to taste. Herbs that go well are basil and oregano. Refrigerate 1 hour and serve. Serving size is 1 cup.

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