Linguine with Vegetables

   1 lb. Linguine
   2 oz. olive oil
   3 oz. soy sauce
   1/2 lb. broccoli florets
   1 medium red onion, thinly sliced (1/8")
   1 small red pepper, diced
   1/4 cup fresh chopped Italian parsley

Cook linguine according to package directions. Drain, but
do not rinse. Place in large bowl, add olive oil, and mix
well. Refrigerate until cold.
Mix soy sauce with cold linguine. Add vegetables and
parsley; mix all taking care not to break pasta noodles.
Serve chilled.