Meatless Monday – Easy Pasta and Vegetable Salad

It feels like a while since I posted for Meatless Monday.  The main reason is because I don’t like to share a recipe without a picture.  When I look up recipes for myself, I like to see a picture, so I like to share one when I post a recipe. (I’m visual like that!)  This one is super easy and loaded with delicious vegetables making it healthy and colorful.  The original recipe can be found here.  I didn’t really make any big changes, but I just worked with what I had in my kitchen at the time.
Here’s what I used for ingredients:

• 1 – 14.5oz. box of Barilla Plus Farfalle (bow tie) pasta
• About 15 grape tomatoes, quartered
• 1 cup finely chopped red onion
• 3 stalks celery – chopped
• 2 zucchini squash – diced
• 1 cup frozen corn – cooked
• 4 tablespoons balsamic vinegar
• 3 teaspoons dried basil
• 3 tablespoons olive oil
• 1 tablespoon raw cane sugar
• 2 teaspoons dried oregano
• 3 garlic cloves, minced
• salt
• pepper
• 1 cup freshly grated parmesan cheese

Here’s what you do:

1. Cook the pasta according to package directions
2. Cook corn according to package directions
3. While the pasta cooks get a large bowl and mix the vegetables, oil, vinegar, basil, oregano, sugar, garlic, salt , and pepper.
4. When pasta is done, drain and rinse with cold water.
5. Add the pasta to the vegetable mixture.  Add the parmesan cheese and toss to coat.
6. Cover and refrigerate to chill.

This size recipe made a large amount because I took it to a family gathering.  If making it just for my family of four I would have cut the recipe in half.  It was so delicious and colorful and really healthy.