Pasta with Vegetables

Recipe View 5 mins In a small bowl, whisk together the olive oil, red wine vinegar, dried basil, and dried oregano. Season generously with sea salt and freshly ground black pepper. Set aside. (5 minutes)

Recipe View 12 mins Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of pasta water. Return the drained pasta to the pot. (10-12 minutes)

Recipe View 9 mins While the pasta is cooking, heat a tablespoon of olive oil in a large skillet or sauté pan over medium heat. Add the chopped red bell pepper, green bell pepper, minced garlic, and sliced carrots. Sauté until the vegetables are tender-crisp, about 5-7 minutes. Add the lightly steamed or blanched broccoli florets to the skillet and cook for another 2 minutes, stirring occasionally, until heated through. (7-9 minutes)

Recipe View 3 mins Pour the cooked vegetables into the pot with the drained pasta. Add the herb vinaigrette over the pasta and vegetables. Toss gently to distribute the vegetables and vinaigrette evenly. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up. (3 minutes)

Recipe View 2 mins Serve immediately, or chill for a refreshing pasta salad. Garnish with fresh basil or parsley, if desired. (2 minutes)