Ingredients
8 ounces uncooked tricolor spiral pasta3 small tomatoes, chopped1 cup thinly sliced green onions1 cup each chopped celery, sweet red pepper, zucchini and carrots3 tablespoons balsamic vinegar2 tablespoons minced fresh basil or 2 teaspoons dried basil2 tablespoons olive oil1 tablespoon sugar1 tablespoon minced fresh oregano or 1 teaspoon dried oregano2 garlic cloves, minced1 teaspoon salt1/8 teaspoon pepper1/2 cup grated Parmesan cheese
Preparation
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.
