A simple yet delicate flavored vegetable pasta salad. I have subscribed to a vegetarian magazine which comes once a  month, I always keep waiting for a new issue to try recipes and this one is one from the magazine. It’s so refreshing and filling!

Ingredients:

Rotini pasta or other short pasta- 8 oz

Olive oil, divided-3 tbsp

Red wine vinegar-2 tbsp

Garlic cloves minced-2 tsp

Cherry tomato-1 cup

Zucchini, cut length wise into quarters-2 medium size

Red bell pepper, quartered and seeded-1

Scallions, trimmed-1 bunch

Pitted Kalamata olives-½ cup

Chopped Fresh oregano-1 to 1½ tsp

Chopped fresh basil-1 to 1½ tsp

Salt – to taste

Preparation:

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente. Drain and rinse thoroughly to cool. Rinsing also helps to make the pasta not stick to each other.  Transfer to a large bowl and toss with 1 tbsp olive oil.

Heat the remaining 2 tbsp of olive oil in a pan and add garlic cloves, zucchini and stir fry for 3-4 minutes on high heat. Add bell pepper, tomato, scallions and salt. Cook until all vegetables are slightly crispy. Now add the pasta to the vegetables and toss well. Finally add red wine vinegar, oregano and basil mix well and serve.