Garden Fresh Pasta Salad



4 to 6 servings


8 ounces uncooked rotelle (large corkscrew pasta)
1/3 cup NAKANO Seasoned Rice Vinegar Original
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dried dill weed or basil
1 1/2 cups shredded carrots and/or zucchini
1 cup broccoli florets
2 medium tomatoes, cut in wedges
1/2 small red onion, thinly sliced


Cook pasta as package directs; drain. Rinse with cold water; drain well. In a large bowl, stir together rice vinegar, oil, salt and dill weed (or basil). Stir in pasta; toss to coat. Stir in remaining ingredients.