1 c. each each chopped celery, sweet red pepper, zucchini, and carrots
3 tbsp. balsamic vinegar
2 tbsp. minced fresh basil or 2 tsp. dried basil
2 tbsp. olive oil
1 tbsp. sugar
1 tbsp. minced fresh oregano or 1 tsp. dried oregano
2 garlic cloves, minced
1/8 tsp. salt
1/2 tsp. pepper
1/2 c. grated Parmasan cheese
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.