Ingredients

• 2 cups dried pasta (fusilli or penne)

• 1/4 red onion, julienned

• 1/2 red bell pepper, julienned

• 1/2 yellow bell pepper, julienned

• 2 tablespoons red wine vinegar

• 1 tablespoon fresh basil, minced

• 1 tablespoon fresh parsley, minced

• 1/4 cup + 1 tablespoon olive oil

• 1 teaspoon fresh ground black pepper

• Pinch of salt

Preparation

1. Bring two quarts of salted water to a boil, add the pasta and cook until al dente, (firm but not chewy). Drain the pasta (reserve 1/2 cup of the pasta water) and cool immediately using an ice bath. Once cool, drain and set aside.

2. In a small bowl, combine the reserved pasta water and vinegar, then slowly whisk in the olive oil to make the dressing. Set aside.

3. Combine the cooled pasta, prepped vegetables, minced herbs and dressing. Mix well and serve, or refrigerate for up to 3 days.

Serving Suggestion

This chilled pasta salad is great for hot summer days, and easy to customize with your favorite vegetables. Try adding sun-dried tomatoes, broccoli florets, sliced mushrooms, olives, feta or goat cheese.

Nutritional Information

420 Calories, 35 g. fat, 0 mg. cholesterol, 197 mg. sodium, 24 g. carbohydrate, 3 g. fiber, 4 g. protein