Veggie Pasta Salad

• 12 oz. tricolored shell pasta (Eden 50% whole grain pasta)
• 10 oz. frozen broccoli florets
• 1/2 - 10 oz. can black olives, sliced
• 1/2 of a red, orange, or yellow bell pepper - diced or sliced
• 1/2 of 16 oz. cans each of kidney beans, cannellini beans, and chick peas
• 1 bunch of green onions, thinly sliced (use green and white parts)
• 1/2 small zucchini, cut into small sticks
• Grated peel of one lime
• 2 T. extra virgin olive oil
• 1/3 c. fresh or bottled lime juice

Directions:  Cook pasta and then toss with veggies, oil, and lime juice.   Refrigerate until ready to serve.