1 pound rigatoni
½ small red onion
1 small carrot
½ red pepper
1 stalk celery
1 broccoli


Boil water add salt and cook pasta al dente 7 – 8 minutes.
Your time may vary.
In small sauce pan boil water and blanch broccoli for 1 minute.
Run under cold water.
Wash and dice all vegetables into small dice.
When pasta is cooked, drain and run under cold water.
In large mixing bowl, add 2 tablespoons olive oil all of the vegetables, salt and pepper and pasta.
This can be eaten cold as a salad or at room temperature.