Party Pasta Salad

1 box (14.5 – 16 oz.) Pasta of choice
1 cup Easy Vinaigrette or Vinaigrette of choice

½ to 1 whole onion, sliced into half moon shapes
2 cups fresh or frozen veggies of choice
My favorite variations:
1 – 16 oz. frozen stir fry package of choice
~OR~
1 red bell pepper, julienne
1 head of broccoli, chopped into ½ inch pieces

Place the prepared or frozen vegetables, and sliced onion into a large colander. Cook pasta for 10 minutes or according to package instructions. The pasta should be firm; DO NOT OVERCOOK. Pour the cooked pasta with the hot water over the vegetables in the colander. The hot pasta water will blanch (quick cook) the vegetables. Run cool water over the veggies and pasta. Let drain and set aside.

2-3 medium very ripe tomatoes ~OR~ 1 – 14.5 oz can diced tomatoes, drained
1 2.25 oz. can sliced olives, drained
½ cup fresh parsley, chopped
1 cup fresh  basil, coarsely chopped
½ to 1 cup grated Parmesan cheese, or crumbled feta cheese or a mix of both
Optional: ½ – 1 lemon juiced

In a large serving or mixing bowl, add the parsley, basil, diced or canned tomatoes and sliced olives. Add the cooled cooked pasta and vegetables into the same bowl. Stir in the prepared Easy Vinaigrette, until the vegetables and pasta are thoroughly coated. Mix in the cheese. Add the (optional) lemon juice to taste. Serve at room temperature.

Easy Vinaigrette (Party Pasta Salad version)

1/3 cup red wine vinegar
2/3 cup olive oil
1 clove garlic, minced
¼ cup fresh parsley, chopped
½ -1 teaspoon salt
½ teaspoon pepper

Place all ingredients into a small glass mixing bowl or glass jar with a tight fitting lid.  Whisk together or shake well. Makes 1 cup.