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.