Pasta Salad

1 lb. rotini pasta (or any shaped pasta of your choice)
2 bunches broccoli tops (florets)
½ head of cauliflower
2 carrots
1 green bell pepper
3 green onions
4 oz. Monterey jack cheese, cubed
4 oz. mozzarella cheese, cubed
½ cup ranch dressing (or salad dressing of your choice)

Cook pasta according to package directions and allow to cool. Rinse and drain vegetables.  Chop/trim vegetables into bite-size pieces. Cube cheese into bite-size pieces. Place pasta, vegetables, and cheese in a salad bowl. Add salad dressing and toss lightly just before serving. Chill leftovers.

This is my husband, Dan’s recipe.