Vegetable Pasta Salad

8-10 servings

Ingredients

• 1 cup yellow sunburst cherry tomatoes, halved
• 1 cup grape tomatoes, halved
• 1 cup miniature bell peppers, yellow, orange and red, sliced in rings
• 1 cup zucchini, quartered and sliced
• 1 cup diced celery
• 1 cup broccoli florets
• ½ cup sliced green onions
• 1 cup sliced ripe olives
• 1 cup petite baby carrots, sliced or matchstix carrots
• 16-oz. box tri-colored rotini pasta, cooked, drained, and rinsed with cold water
• 1 cup provolone cheese cut in small cubes, or slices cut into ½-inch pieces
• 1⅔ cups Vermont extra sharp white cheddar cheese, cubed
• ¾ cup olive oil
• ⅔ cup white wine vinegar
• ½ cup sugar
• 1 tbsp. oregano
• 1 tbsp. basil
• 1 tsp. kosher salt
• 1 tsp. ground black pepper

Instructions

1. Cook pasta according to package directions, except al dente.
2. Drain and rinse under cold water.
3. Meanwhile, mix olive oil, vinegar, sugar, oregano, basil, salt and pepper.
4. Whisk to combine. Set aside.
5. In large serving or mixing bowl, place tomatoes, peppers, zucchini, celery, broccoli, onions, olives, and carrots.
6. Add cheeses.
7. Add rinsed pasta and salad dressing and stir to combine.
8. Refrigerate several hours for flavors to marinate.

*You can also add cucumber, radishes, banana peppers and sugar snap peas.

*Any type of pasta can be used including penne, shells, bow ties, radiatore, wagon wheels and even tortellini.