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.