Vegetable Pasta Salad

This was a great tasting salad. I served it as a main dish and it was a hit with everyone in the family. You want to be sure to make this salad the day before because it does taste better the next day, after the flavors blend. The nice thing about this recipe is its another one where you can use vegetables you have on hand or that are in season. I used cannelloni beans but I think it would have turned out much better with chickpeas. This recipe came from the cookbook Simply in Season which is a great source of recipes using fresh produce. The author breaks down each season and lists what is in season during those seasons. If you have a csa or just plan on shopping your local farmers market this would be a great resource.

Vegetable Pasta Salad
adapted from Simply in Season

1/4 cup red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon sugar (I added because the dressing was too tart for me and the kids)
In a small bowl whisk the above ingredients together.

1/4 cup olive oil
1/4 cup fresh basil cut in very thin strips
Whisk oil in the the dressing above. Stir in basil and set aside.

4 ounce uncooked whole wheat pasta such as rotini, bow ties, shells, or penne
Cook pasta. Drain and rinse with cold water. Place in large bowl and toss with 1/3 cup of the dressing.

2 cups fresh vegetables: I used summer squash, carrots, cucumbers, and red onion.
3 medium tomatoes, cut in thin wedges
1/2 cup ripe olives, I left mine whole but I used small if you use bigger you may want to slice them in half
1 can of chick peas
Layer ingredients on top of the pasta in the following order: vegetables, tomatoes, beans, and olives. Top with remaining dressing.

Cover and chill 4-24 hours.

1/2 cup freshly grated Parmesan cheese or feta cheese crumbled
Sprinkle on top and toss lightly before serving.