Ingredients
4 oz. uncooked tricolor spiral pasta
2 small tomatoes, chopped
1/2 c. sliced green onions
1/2 cup each: chopped celery, red pepper, zucchini and carrots, asparagus
1/4 c. grated parmesan cheese
Dressing
1-1/2 Tbls. good balsamic vinegar (18 yr or older)
1 Tbls. minced fresh basil or 1 t. dried
1 Tbls. olive oil
1/2 Tbls. sugar
1/2 Tbls. minced fresh oregano or 1/2 t. dried
1 clove garlic, minced
1/2 t. salt and 1/4 t. pepper
Instructions
Cook pasta according to package directions. Drain and rinse in cold water and set aside.
In a large bowl, combine the vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. Mix with a wire whisk and add vegetables and pasta.
Add parmesan cheese; toss to coat.
Cover and refrigerate for at least 2 hours before serving.