1 lb. tri-color rotini
8 oz. broccoli florets
2 carrots, diced 1/4", diagonally
1 zucchini, washed, cut in half lengthwise, then into 1/4" thick slices
1 red pepper, seeded, cut into thin strips (or 4 oz. pimiento strips)
1 yellow pepper, seeded, cut into thin strips
4 oz. frozen peas, defrosted
1 oz. olive oil, warmed slightly
Sprinkle oregano
Sprinkle basil
Sprinkle fresh minced parsley
Sprinkle Parmesan cheese

Cook rotini according to package directions; drain. Steam all vegetables except peas for 3 to 4 minutes until crisp tender. Place warm, cooked pasta and all other ingredients into a large bowl. Using large salad type forks, toss thoroughly to mix ingredients and spices. Yield: 4 servings.