Pepperoni Pasta Salad

1 (9 oz) pkg. spinach fettuccine, cut into thirds
1 bunch broccoli florets
1 zucchini, thinly sliced
1 (10 oz) pkg. frozen whole kernel corn
1 (10 oz) pkg. frozen English peas
1-2 (3.5 oz) pkg. sliced pepperoni, halved
6 green onions, thinly sliced
1 red bell pepper, cut into strips
1 celery stalk, thinly sliced
1 (8 oz) bottle zesty Italian salad dressing
Parmesan or Romano cheese, grated

Cook pasta according to package directions; drain and rinse in cold water. Blanch broccoli in boiling water to cover for 1-3 minutes or until bright green. Remove with slotted spoon and immediately plunge into ice water to stop the cooking process and drain on paper towels. Repeat with zucchini, corn and peas. Combine pasta, broccoli, peas, zucchini, pepperoni, onion, bell pepper and celery in a large bowl. Add dressing; tossing to coat. Sprinkle with cheese. Cover and chill until ready to serve.

Serves 6-8

From the kitchen of ... Mark & Shannon