20 ounce package rainbow pasta
1/2 head of broccoli florets, separated
1/2 head of cauliflower florets, separated
1-2 carrots, peeled and chopped
1/2 red pepper, chopped
8 ounces grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup Italian vinaigrette salad dressing
Coarsely ground black pepper to taste
How to make this recipe:
Prepare pasta according to package directions. Drain and rinse with cold water. When pasta is completely cooled, stir in remaining ingredients and chill until ready to serve. Add additional dressing when ready to serve, if necessary.
Recipe from: Betsy Gartrell-Judd
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