In a large dutch oven, boil pasta until el dente (still chewy).
Just before draining pasta, drop the fresh broccoli into the hot water with pasta to blanch. Stir broccoli in the hot pasta water for about one minute, then drain pasta and broccoli in colander.
Rinse with cold water until all the heat is out of pasta to stop cooking process.
After fully draining, pour pasta and broccoli into a large bowl. Add in your chopped veggies.
Toss pasta salad with the Italian dressing, tossing well until evenly dispersed.
Add in cheese and toss. Chill in refrigerator for several hours. ENJOY!
