Vinaigrette-Style Pasta Salad

• 16 -20 ounces pasta (rotini, ziti, or penne)
• 5 cups vegetables, cut-up (grape tomatoes, red or green or yellow or orange peppers, carrots, peas)
• 3 tablespoons scallions, diced for garnish (optional)
• 1 (16 ounce) bottle Italian dressing (I use Kraft Reduced Fat House Italian)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
• 1 tablespoon fresh basil, chopped or 12 teaspoon dried basil
• 1 tablespoon fresh oregano, chopped or 12 teaspoon dried oregano
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper

1. Cook pasta according to package directions.
2. Be sure not to overcook as mushy pasta isn't so good in pasta salad.
3. Meanwhile, prepare dressing.
4. Cut-up or prepare vegetables.
5. Once cooked, drain pasta well but don't rinse (the dressing will adhere better if you don't rinse the pasta).
6. Combine pasta, dressing and vegetables and refrigerate for at least 4 hours.
7. I reserve about 1/2 cup of the dressing to add right before serving.

pasta, vegetables, scallions, italian dressing, extra virgin olive oil, balsamic vinegar, garlic, fresh parsley, fresh basil, fresh oregano, salt, ground pepper

Taken from www.food.com/recipe/vinaigrette-style-pasta-salad-362298 (may not work)