green chile pasta salad

1 package Adelina?s green chile rotini
1 package Adelina?s red chile rotini
2 carrots sliced
1 can or package frozen peas (or use fresh)
2 large tomatoes, chopped
1 head broccoli
2 teaspoons onion salt
1 teaspoon ground black pepper
1/2 cup vinaigrette dressing or olive oil
1/2 cup grated parmesan cheese

In large pot cook both packages or rotini according to package directions. Slice carrots and tomatoes, chop flourette heads off broccoli. When pasta is almost done, add carrots, broccoli and peas. Cook on medium heat until vegetables are heated through (3-4 minutes). Drain the water and place the pasta in large bowl. Add pepper to taste and onion salt. Toss with vinaigrette dressing or olive oil and parmesan cheese. Chile at least 1 hour before serving.

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