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Broccoli Pasta Salad

Today’s recipe is short and sweet! Well, not really sweet…more tangy than sweet. The beauty of this salad is that you can add virtually anything to it, and it will still taste good. This is my own recipe that I cobbled together one summer day when it was too hot to cook.

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This Recipe feeds as many or as little as you want.

2 c. rotini pasta (or other pasta of your choice)
Enough water to cover pasta
Broccoli florets, chopped (I use 2-3 stalks)
Kraft Golden Italian dressing
Parmesan cheese (real grated or from shaker)
Salt & pepper to taste

Optional: Add diced carrots, red onion, red pepper, cherry tomatoes cut in half, or fried bacon pieces

Cook pasta according to package instructions (usually 9-10 minutes)

In the meantime, prepare and cut up vegetables.
Pour cooked pasta into a colander; run cold water over it to stop cooking and to make it easier to handle.
Place cut vegetables into a large bowl. Add cooled pasta. Mix well.

Pour a quantity of Golden Italian dressing (I never measure) over the mixture. Add desired amount of parmesan cheese and salt and pepper. Mix well. Note: you will be adjusting the seasoning as you go to your own taste.
Serve as a side dish, or main meal with a salad and  crusty bread. Enjoy!

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