Summer Sunshine Pasta Salad

I used to make this salad all the time when my two son's were little but have not made it in a long time.   Yesterday my youngest son Jason asked "whatever happened to the cold pasta salad you used to make?"  I said you know I don't know why, or maybe because I try so many different recipes I just forgot about it.  So I made my cold pasta salad for my son yesterday and I wondered after eating it, how good it was.  I also find that the longer it sits in the refrigerator the better it tastes.  This salad goes with just about anything but I particularly love it with fresh fish or chicken.  It is a cool, fresh, healthy salad you will feel good about serving.  Leftovers are easy to store in the refrigerator for about a week.  Enjoy!

INGREDIENTS:
Serves 6-8

12 oz.    bag of any Multi-Colored Veggie Pasta (cook according to pkg directions.

1 cup     red peppers, small chopped

1 cup     green peppers, small chopped

1 cup     yellow peppers, small chopped

12 oz. pkg frozen broccoli (cook according to pkg directions)  or you can use fresh broccoli

1/4 cup red onion, small chopped

Kraft Creamy Poppy Seed Dressing or Ranch Dressing

Salt & Pepper to taste

METHOD:

-  Cook pasta & broccoli following package directions. 

-  Drain pasta & broccoli in a stainer, run cool water over broccoli & pasta until cool.

-  In a large bowl, combine cooked pasta & broccoli, add chopped peppers & onion.

-  Toss until blended

-  Add dressing & toss until well coated

-  Season with salt & pepper to taste

-  Serve cold