1 lb. Rigatoni or Fusilli (large or small corkscrew pasta)
1 head Broccoli, cut in florets
1 head Cauliflower, cut in florets
1 Zucchini, diced
1 Yellow Squash, diced
6 Carrots, peeled and diced
6 Celery ribs, diced
5-6 Green onions, chopped fine
1 c. Frozen Peas, cooked
Parmesan Vinaigrette

Cook the pasta until just al dente. Drain and rinse under cold water to stop the cooking. In a large mixing bowl, combine the pasta and vegetables with Parmesan Vinaigrette. Cover well and chill. Makes 1 Gallon.

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