Summer Pasta Salad

• 4 ounces dried whole-grain rotini (about 1 1/2 cups)
• 1 1/2 cups broccoli florets
• 1/2 cup sliced carrots, cut on the diagonal
• 1 cup sliced yellow summer squash
• 3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled
• 3 tablespoons cider vinegar
• 1 tablespoon olive oil (extra virgin preferred)
• 2 medium garlic cloves, minced
• 1/4 teaspoon pepper
• 2 tablespoons shredded or grated Parmesan cheese
• 1/8 teaspoon salt

1. In a stockpot, prepare the pasta using the package directions, omitting the salt.
2. When the pasta has boiled for 4 minutes, stir in the broccoli and carrots.
3. Boil for 1 minute.
4. Stir in the squash.
5. Boil for 30 seconds.
6. Immediately transfer the pasta mixture to a colander.
7. Run under cold water to stop the cooking process and cool quickly.
8. Drain well.
9. Set aside.
10. In a large bowl, whisk together the dressing ingredients.
11. Add the pasta mixture to the dressing.
12. Toss gently to coat.
13. Sprinkle with the Parmesan and salt.
14. Toss gently.
15. Cover and refrigerate for 15 minutes to 4 hours before serving.
16. Extra-virgin olive oil is considered to be the fruitiest of all olive oils.
17. It is available in a variety of shades from crystalline to bright green.
18. For a more intense olive flavor, choose an oil that is deeper in color.
19. (Per serving)
20. Calories: 67
21. Total fat: 2.0g
22. Saturated: 0.5g
23. Trans: 0.0g
24. Polyunsaturated: 0.0g
25. Monounsaturated: 1.0g
26. Cholesterol: 1mg
27. Sodium: 56mg
28. Carbohydrates: 11g
29. Fiber: 2g
30. Sugars: 1g
31. Protein: 3g
32. Calcium: 30mg
33. Potassium: 126mg
34. 1/2 starch

rotini, broccoli florets, carrots, fresh basil, cider vinegar, olive oil, garlic, pepper, parmesan cheese, salt

Taken from www.epicurious.com/recipes/food/views/summer-pasta-salad-391959 (may not work)