Provided by Lois Phillips (1991)
1 cup broccoli flowerets (steamed)
12 ounce corkscrew pasta, cooked and drained (approximately 3 cups)
3 tbs olive oil or vegetable oil
2 medium zucchini or cucumbers, cut into small pieces
1 large red or green pepper, cut into small pieces
1/2 cup cherry tomato halves
1/3 cup diced radishes
3 green onions, sliced
1 cup Hidden Valley Ranch Honey Dijon Ranch Creamy Dressing
2 tbs capers (optional)
Steam broccoli until crisp-tender. In a large bowl, toss pasta with oil. Add broccoli, zucchini, pepper, tomatoes, radishes, and onions. Add dressing and toss again. Cover and chill at least 2 hours. Just before serving, add more dressing if desired. Makes 8 servings.
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