12 oz. tri-color pasta
1 red onion, diced
Croutons
salt, pepper, and fresh minced garlic, to taste
pinch of red hot pepper flakes, or to taste
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar, to taste
1 lb. frozen vegetables (broccoli, cauliflower and carrots)
grated Parmesan cheese, to taste

Cook pasta and rinse with cool water. Drain well. Add onion, frozen vegetables, olive oil, vinegar and seasonings. Mix well. Let refrigerate overnight. Before serving, top with croutons and cheese.