Vegetable Pasta Salad

In a small bowl whisk together:
1/4 cup red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1 tablespoon Dijon mustard

Add while stirring:
1/4 cup olive oil
1/4 cup fresh basil, cut into thin strips.
Set aside.

Cook 4 ounces (or more, depending on what proportions you like) pasta, such as rotini, bow ties, shells, or penne. Drain and rinse.  Place in a large bowl and toss with 1/3 of the dressing.

Chop your choice of vegetables to total 2 cups (peppers, summer squash, cucumbers, broccoli).
Cut 2 medium tomatoes into thin wedges.
Put vegetables on top of pasta, followed by tomato wedges.  Top off with 1/2 cup sliced ripe olives if desired. Pour remaining dressing over all.  Sprinkle with 1/4 – 1/2 cup fresh basil leaves and 2 tablespoons chopped fresh parsley.  Cover and chill for 4-24 hours.

Before serving, sprinkle 1/2 cup Parmesan or feta cheese on top.

Cooked turkey or chicken, ham, garbanzo beans, or other beans can be added to boost the protein.

From Simply in Season

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