Recipe: Italian Vegetable Penne Salad

This healthy twist on the classic potluck pasta salad brings loads of veggies along with great flavor - without all the fat of creamy dressings and cheese. Crunchy bell pepper, zesty fresh basil and green onions, and tangy red wine vinegar and olives will make this a hit at your next summer potluck!

Italian Vegetable Penne Salad
(Serves 10-12 potluck guests.)

Ingredients:

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16 oz penne
1 medium cucumber, thinly sliced
1 pint ripe cherry tomatoes, halved
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives

Directions:

• Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
• Drain pasta and veggies into a colander and let sit.
• Put the next 5 ingredients in a large bowl and whisk until frothy.
• To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
• Taste and season as needed. May be served room temperature or cold.