Garden Herb Past Salad

A very simple one that makes a great summer meal especially when combined with Herbed Yeast Free Bread.  I will admit when I make it I don't measure so my measurements are approximate.

What you need;

I package of whole wheat pasta( I used the remains of three previously used boxes)

1/8 cup olive oil

1/4 cup apple cider vinager 

1 sprig each of oregano, basil, red basil, parsley and sage 

Salt and pepper to taste

Chopped fresh vegetables ( I used cucumber, carrot, bell peppers, celery)

In a small jar combine olive oil, cider vinager and chopped herbs and pepper. Put on lid and shake to mix.  Put aside.

Bring a large pot of water to a boil, salt it and add pasta, turn temperature down slightly and cook pasta for about 8 minutes.  Drain pasta in a colander and rinse with cold water.

While pasta is cooking chop up fresh vegetables  and place in a large salad bowl.  Add pasta to the vegetables and combine.  Pour dressing over and mix to coat.  Cover and refrigerate for at least one hour before serving.