1 (16 oz.) pkg. rotini pasta noodles
1 diced red pepper
1/4 white onion
3 large stalks celery
1 (6 oz.) can sliced black olives, drained (Pearls)
1 (15 oz.) can kidney or white beans, drained and rinsed
1 medium crown of broccoli
1 bunch fresh asparagus tips (optional)
1/2 large lemon
3 tbsp. olive oil

Use a medium sized bowl for all of your prepared vegetables.

Dice red pepper, and place on a foil lined cookie sheet Place under preheated broiler until slightly brown, add to veggie bowl.

Break broccoli and asparagus (if using) into small pieces, place in steamer basket and steam for no more than 3 minutes. Put steamer basket with broccoli and asparagus into a large bowl of ice water until cool... then add to bowl.

Dice the onion and celery... add to bowl.

Drain the can of olives, then break up with your hands. Drain and rinse the can of beans.. add to bowl.

Now fill a large pot with salted water, and bring to a hard boil. Add a little oil and the package of pasta.

When pasta is done to your taste, drain and rinse with cold water. Be sure to rinse it thoroughly, and until it is cold.

In a large mixing bowl, add the cooked pasta. Squeeze the lemon over the pasta (use a strainer to catch seeds), and toss lightly. Sprinkle with the olive oil, toss again... then dump in all the vegetables. I like to add a little Accent (MSG), but salt will do.

Toss it all together, cover and chill in refrigerator before serving.

I prefer to use very little seasoning, as I like it plain, but my family uses Ranch or dill dressing.

Submitted by: Jenifer Saroian