PASTA SALAD

Puglia in southern Italy, specialize in imaginative pasta and vegetables combinations. using vegetables cooking in water and boiling pasta and mix with vegetables will give a more of vegetable 's flavor and garlic and olive oil gives a very traditional Italian flavor and the recipe is here
INGREDIENTS:-Maze penne frigate tricolor pasta
This pasta is tinted with tomato and spinach to produce Italy's favorite colors.
Carrot-1 cut in to 2inch pieces
Broccoli-1small-cut in to2 inch pieces
Peppers-red green-cut in to long strips both 1/2 cup
FOR Dressing:-
1tebsp-extra-virgin olive oil
2 cloves garlic, finely chopped
2tebsp-blasamic or wine vinegar
Salt and fresh ground pepper
METHOD:-
Peel the stems of the broccoli starting from the base and pulling up towards the floaters discard the woody parts of the stems in to 2 inch pieces
Bring a large pan of water to a boil. Drop in the broccoli and carrot and boil barely tender, about 5-8 min. and remove the vegetables from the pan to a serving bowl do not discard the cooking water.
Add salt to the vegetable cooking water. Bring it back to a boil drop in the pasta stir well and cook till it is done drain water and add pasta to vegetables mix peppers to this, mix all vegetables and pasta in a large bowl.
Mix dressing ingredients in a small cup.
Pour the dressing over the salad and mix well taste for seasoning
And it is ready to serve