Garden Pasta Salad
"Wonderful pasta salad recipe featuring all kinds of garden veggies, tri-color rotini pasta and cheese...."
INGREDIENTS
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1 cup yellow sunburst cherry tomatoes, halved
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1 cup grape tomatoes, halved
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1 cup miniature bell peppers, yellow, orange and red, sliced in rings
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1 cup zucchini, quartered and sliced
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1 cup diced celery
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1 cup broccoli florets
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½ cup sliced green onions
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1 cup sliced ripe olives
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1 cup petite baby carrots, sliced or matchstix carrots
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16-oz. box tri-colored rotini pasta, cooked, drained, and rinsed with cold water
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1 cup provolone cheese cut in small cubes, or slices cut into ½-inch pieces
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1⅔ cups Vermont extra sharp white cheddar cheese, cubed
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¾ cup olive oil
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⅔ cup white wine vinegar
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½ cup sugar
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1 tbsp. oregano
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1 tbsp. basil
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1 tsp. kosher salt
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1 tsp. ground black pepper
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