Ingredients
16oztri-color pasta,(2 packages)
2headsfresh broccoli,cut into bite size pieces
1red onion,diced
2green bell peppers,seeded and chopped
1red bell pepper,seeded and chopped
10ozfrozen green peas,(1 package), thawed
2cupsmayonnaise
8ozred wine vinegar salad dressing,(1 bottle)
¼tspdry mustard
Preparation
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta, and return to a boil. Cook uncovered for about 8 minutes, stirring occasionally, until the pasta is cooked through, but still firm to the bite.
Rinse with cool water; drain well in a colander set in the sink; set aside to cool completely.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.
Add the broccoli, recover, and steam for about 2 minutes until bright green and still crisp. Remove the broccoli and rinse well with cold water until cold; drain.
Stir together the onion, green bell pepper, red bell pepper, the cooled pasta, and the cooled broccoli in a large bowl.
Whisk together the mayonnaise, red wine vinegar dressing, and dry mustard. Pour the dressing over the pasta and vegetables; stir to combine.
Cover and refrigerate overnight.
