Summer Pasta Salad

Ingredients

1lbs fusilli pasta (can also use penne or farfalle)

2 cups zucchini, sliced into half moons

2 cups red bell peppers, thinly sliced

1 cup cherry tomatoes, halved

1/3 cup green onions, chopped

1/2 cup parmesan cheese, grated

1/3 cup fresh basil, chopped

Dressing

1/3 cup red wine vinegar

1/2 teaspoon dried oregano

1/2 cup olive oil

1 tablespoon dijon mustard

Salt & pepper

Method

1. Bring a large pot of salted water to boil and cook pasta according to instructions.

2. While the pasta cooks, make the dressing and pour into the bottom of a large mixing bowl.

3. Once pasta is cooked, add the bowl with dressing and toss in zucchini, bell peppers, green onions, cherry tomatoes, fresh basil and parmesan cheese. 

   **Best made at least 1 hour before serving, but even better if left overnight**