In a large saucepan cook pasta according to package directions, except omit any salt or oil. Add broccoli and carrots the last three minute of cooking; drain and rinse with cold water to stop cooking.
Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic powder in a screw top jar. Cover and shake well.
In a large bowl combine the pasta mixture,RED GOLD® PETITE DICED TOMATOES with GARLIC & OLIVE OIL and yellow bell pepper. Shake dressing and pour over pasta salad; toss gently to coat.
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