Summer Pasta Salad

• 2 cups dry Banza Cavatappi pasta

• 2 cups frozen broccoli florets

• 1 cup frozen green beans

• 2 Tbl chopped red onions, or to taste

• 2 cups sliced cherry tomatoes

• ¼ cup Braggs oil free vinaigrette

• Baby spring mix salad greens

• Fresh basil for garnish

1. Cook pasta according to package directions. Cook al dente, do NOT drain.

2. Add frozen broccoli and green beans to pasta, and continue to cook until vegetables are al dente, not mush.

3. Pour pasta and vegetables into a colander to drain.

4. Let cool slightly and then add chopped red onion and vinaigrette, mix gently.

5. Let cool completely and then add cherry tomatoes and toss.

6. Serve chilled over a bed of baby spring mix greens and garnish with a fresh basil leaf.

Bon Appetite!