2 tbsp. extra virgin olive oil
2 yellow zucchini
2 large red, green or yellow bell peppers
1 lb. fusilli pasta, cooked
1 cup fresh baby spinach
2-3 cloves garlic
1/2 pint grape tomatoes, halved
1 medium red onion, sliced thinly
2 tbsp. fresh basil, chopped
1/2 cup balsamic vinaigrette
1/2 tsp. freshly ground black pepper
1/4 tsp. sea salt (or to taste)
1/4 tsp. Italian seasoning
1/4 lb mozzarella, bocconcini, provolone or Muenster cheese

Slice zucchini (or other favorite veggies) on the diagonal to a 1/2-inch thick slices. Wash, core and seed peppers; chop coarsely.

Cook pasta according to package directions; drain. While pasta is still hot, toss with washed baby spinach.

Wash tomatoes and cut into halves. Thinly slice the onions. Crush peeled garlic in the olive oil. Wash and chop basil leaves and add to oil.

In a large bowl, toss remaining ingredients with oil, balsamic vinaigrette, sea salt and black pepper, to taste.

If you prefer a milder garlic taste, spray garlic with olive oil and roast or sauté until tender before crushing it in the olive oil.

Servings: 6

Submitted by: CM