Minestrone Salad

6 oz. shell pasta

1 c. fresh green beans, trimmed and cut into bite size pieces

1 c. broccoli florets

1 c. shredded carrots

1 c. summer squash, diced

1 c. zucchini, diced

1 pint grape tomatoes

1 (15 oz) can kidney beans, rinsed and drained

1/4 c. balsamic vinegar

1/4 c. extra virgin olive oil

1/2 T. garlic paste or 1 lg clove garlic, minced

1 T. Italian Herb paste or 1/2 T. dried Italian Herbs

salt and pepper to taste

Parmesan Cheese, shredded or shaved

Bring a large pot of salted water to boil.  Add the pasta and cook per package directions, adding the green beans and broccoli during the last 3 minutes of cooking.  Drain and rinse with cold water. Place in a large bowl with the carrots, squash, zucchini, tomatoes and kidney beans. 

Place the vinegar, olive oil, garlic, herbs, salt and pepper in a small jar with a cap.  Seal and shake until thoroughly combined.  Pour over the vegetables and pasta and toss to coat.  Pour into a serving bowl and top generously with Parmesan Cheese.  Refrigerate for at least 2 hours to allow flavors to meld.