Colorful Pasta Salad.

The trick to this is COLOR! I use whatever fresh vegetables I have but am a stickler for covering the rainbow. We usually make this for light summer meals or to go with what we’re throwing on a grill. And unless you’re into mushy noodles, keep them slightly firm for this recipe for easy tossing.

1 lb whole wheat rotini or bowtie pasta

1 zucchini, quartered and sliced

1 yellow squash, quartered and sliced

1/2 red onion, diced

2 stalks celery, diced

1 red bell pepper, diced

2 carrots, peeled and chopped

1 fresh jalapeno, seeded and finely diced

1/4 c olive oil

2 tbsp balsamic vinegar or lemon juice (optional)

1/2 c grated Parmesan cheese

1/4 tsp dillweed*

Sea salt & pepper to taste

Using package instructions, boil pasta in salted water until tender but still slightly firm. Drain and set aside to cool to room temperature. In a small liquid measuring cup, whisk together oil, salt, pepper, Parmesan, vinegar/lemon juice (if using), and dill. In a large bowl, combine vegetables, cooled pasta, and dressing; toss to combine. Let stand 10 minutes, toss once more, and serve.

*Can use 2 tbsp fresh dillweed, chives, or parsley.

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