Vinaigrette-style Pasta Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 16 -20 ounces pasta (rotini, ziti, or penne)
• 5 cups vegetables, cut-up (grape tomatoes, red or green or yellow or orange peppers, carrots, peas)
• 3 tablespoons scallions, diced for garnish (optional)
• 1 (16 ounce) bottle italian dressing (i use kraft reduced fat house italian)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
• 1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
• 1 tablespoon fresh oregano, chopped or 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 cook pasta according to package directions. be sure not to overcook as mushy pasta isn't so good in pasta salad.
• 2 meanwhile, prepare dressing.
• 3 cut-up or prepare vegetables.
• 4 once cooked, drain pasta well but don't rinse (the dressing will adhere better if you don't rinse the pasta).
• 5 combine pasta, dressing and vegetables and refrigerate for at least 4 hours. i reserve about 1/2 cup of the dressing to add right before serving.