Italian Vegetable Pasta Salad
- 6 oz. whole wheat rotini pasta noodles (about 2½ cups of dry pasta)
- 1 cup each: chopped celery, red pepper, zucchini and carrots
- 1 large tomato chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 tablespoon sugar
- ½ cup Parmesan cheese
- salt and pepper to taste
- Cook pasta as directed then rinse in cold water.
- Combine vegetables, vinegar, olive oil, basil, oregano, garlic, sugar, salt and pepper. Stir until well combined.
- Add Parmesan cheese and toss to coat.
- Serve immediately.
If you have leftovers, add more balsamic vinegar and olive oil to the salad since the pasta will absorb some of the liquid over time.
Recipe by The V Spot at https://thevspotblog.com/2015/07/italian-vegetable-pasta-salad.html
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