We made an absolutely yummy pasta salad for our Easter dinner. We cooked about two pounds of penne ziti rigate. To this we added:
pound of fresh broccoli florets
box of grape tomatoes
half a pound sliced white mushrooms
fresh red bell pepper slices
sliced Kalamata olives
We tossed it all together with a light vinaigrette I made that included rice wine vinegar, fresh basil, garlic, fresh-cracked black pepper and some dried onions.
I'm eating some of the leftovers for lunch today...