Cold Pasta Salad Vinaigrette

• 1/2 lb pasta (medium shells, rotini, fusili...)
• 2 -3 cups broccoli, flowers and stemssliced (or broccoli and cauliflower combination)
• 1/2 cup sliced celery
• 1 cup sliced mushrooms
• 1/2 cup matchstick-cut carrot
• 1 cup coarsely-sliced onion
• 1 cup sliced green pepper, sliced
• 1/2 cup peeled seeded sliced cucumber
• 1/2 cup seeded sliced tomatoes
• 1/4 cup black olives
• 3 -4 tablespoons oil
• 3 -4 tablespoons balsamic vinegar or 3 -4 tablespoons red wine vinegar
• salt
• fresh ground black pepper
• herbs (basil or oregano)

1. Cook pasta, toss with 1 teaspoon vegetable oil.
2. In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp.
3. (Steam the vegetables separately for more control over the"crunch.") Toss all ingredients together gently; add salt and pepper to taste.
4. Herbs that go well are basil and oregano.
5. Refrigerate 1 hour and serve.
6. Serving size is 1 cup.
7. Note-- I did not steam the veggies.

pasta, broccoli, celery, mushrooms, matchstick, onion, green pepper, cucumber, tomatoes, black olives, oil, salt, fresh ground black pepper, herbs

Taken from www.food.com/recipe/cold-pasta-salad-vinaigrette-89529 (may not work)