Veggie Pasta Salad
This veggie salad can be enjoyed as a light meal on its own or, for meat lovers, it can be added to as a side to a main dish. 

500g tricolor pasta screws
3 small tomatoes, chopped
1 cup thinly sliced onion
1 cup each chopped celery, sweet red pepper, baby marrow and carrot
3 tablespoons vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
Pinch of pepper
1/2 cup grated cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
Drain pasta and rinse in cold water; stir into vegetable mixture. Add cheese and toss to coat. Cover and refrigerate for at least 30 mins before serving.

Daily Voice