Recipe of the Month: Ellie’s vegan pasta salad

Ellie’s vegan pasta salad: serves 12 INGREDIENTS: 2 cups of chopped mini sweet Bell Peppers 5 cups small Broccoli florets 1 bunch of Asparagus 1 large English Cucumber 3/4 cup Red onion 3 cups teardrop or grape Tomatoes 1 jar of Castlevetrano Olives (6 oz.). May substitute with other table olives in water 1 tbsp