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
  1. Cook pasta as directed then rinse in cold water.
  2. Combine vegetables, vinegar, olive oil, basil, oregano, garlic, sugar, salt and pepper. Stir until well combined.
  3. Add Parmesan cheese and toss to coat.
  4. 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