Summer Pasta Salad

• 2 medium carrots, sliced thinly
• 14 red bell pepper, sliced thinly
• 1 cup tri-colored pasta
• 14 cup thousand island dressing
• 14 cup canned corn kernel
• 4 asparagus spears, juliened
• 1 cup broccoli floret

1. Cook pasta in boiling water.
2. Add Brocolli and Asparagus for last few minutes of cooking.
3. Drain and rinse under cold water until cooled.
4. Mix all ingredients in a bowl or tub with a lid, and refrigerate.
5. Freshen with extra dressing when ready to serve.

carrots, red bell pepper, tricolored pasta, corn kernel, broccoli floret

Taken from www.food.com/recipe/summer-pasta-salad-402702 (may not work)