Broccoli Pasta Salad

• 7 ounces broccoli florets
• 12 ounces pasta, any style
• 3 carrots, peeled and sliced
• 2 small red bell peppers, seeded and diced
• 1 cup baby peas
• 2 tablespoons grated lemon zest
• 34 cup of your favorite vinaigrette dressing

1. Thaw peas by running under cold water and drained.
2. Cook broccoli florets according to package directions, refrigerate.
3. Cook pasta according to package directions, refrigerate.
4. Place 1 cup water in 4 quart saucepan, bring to boil and cook carrots 2 to 3 minutes until tender-crisp, drain and chill.
5. Combine peppers, peas, lemon zest and remaining ingredients in large bowl, mix together.
6. Add chilled broccoli, pasta and carrots.
7. Toss gently and chill well before serving.

broccoli florets, pasta, carrots, red bell peppers, baby peas, lemon zest

Taken from www.food.com/recipe/broccoli-pasta-salad-255594 (may not work)