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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 cup tri-colored rotini pasta
  • 1 cup (trimmed & cut into 1 inch pieces) green beans
  • 2 cup broccoli florets
  • 1, sliced carrot
  • ½, diced green bell pepper
  • ¼, diced red onion
  • 15-16, cut into thirds each olives
  • 15-16, halved cherry tomatoes
  • 4 cup assorted lettuce leaves
Dressing
  • 2 tbsp mayonnaise
  • 1 tbsp ketchup
  • 1 tsp vinegar
  • 1 tsp chili sauce
  • ¼ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Boil pasta to al dente according to package directions
  2. Drain pasta and set aside
  3. Boil water in a saucepan with 1 tsp salt
  4. Put green beans, broccoli florets and carrots in boiling water and blanch them for about 4-5 minutes until crisp tender
  5. Drain the vegetables and shock them by putting them in ice cold water for 2-3 minutes to retain the color
  6. Drain the vegetables again and set aside
  7. Put the boiled vegetables, green bell pepper, red onion, olives, cherry tomatoes, lettuce and pasta in a big bowl and set aside
  8. Mix mayonnaise, ketchup, vinegar, chili sauce, salt and black pepper in a small container
  9. Pour the dressing onto the salad and toss
  10. Serve immediately