7 steps, about 30 minutes start to finish.
Cook the pasta shells according to package directions in well-salted boiling water until al dente. Drain, rinse with cold water, and transfer to a large bowl.
While the pasta cooks, chop the cucumber, carrots, red onion, red bell pepper, celery, and broccoli into bite-sized pieces.
Thaw the frozen peas by rinsing under cold water; drain well.
Add all the chopped vegetables and peas to the cooled pasta.
Dress with your favorite Italian dressing or creamy pasta salad dressing to taste. Toss to coat.
Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
Toss again before serving and add extra dressing if needed.
“This salad gets better as it sits. Make it the night before for the best flavor. Italian dressing, creamy Caesar, or a red wine vinaigrette all work well here.”
