Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.

SERVINGS: 10

TIME: Prep: 20 min. Cook: 15 min. + chilling

Ingredients:
8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.



Nutrition Facts
One serving:
1 cup
Calories:
108
Fat:
5 g
Saturated Fat:
1 g
Cholesterol:
4 mg
Sodium:
352 mg
Carbohydrate:
13 g
Fiber:
2 g
Protein:
4 g
Diabetic Exchange:
1 starch, 1/2 fat.