12 oz tri-color rotini pasta
carrots
snap peas
green beans
green onions
cherry tomatoes
red, yellow, green peppers
olive oil
Wild Harvest Roasted Garlic Balsamic Vinaigrette
Chop the vegetables. Cook the pasta and add the carrots and green beans for the last few minutes to soften them up. Toss pasta with olive oil and let it cool. Combine everything and toss with the dressing.
This makes a lot - 1/2 recipe is plenty for our family and leftovers.
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