Assorted vegetables (broccoli, sweet peppers, carrots, green beans, summer
squash)
1 lb. pasta
2-4 oz. olive or salad oil
2 oz. vinegar
1 tbsp. basil
2 tsp. oregano leaf
Italian dressing (oil free-ok) or liquid from marinated artichokes (enough to
coat)

Steam or boil vegetables for 3 minutes. Drain. Cook pasta according to package (al dente). Toss all ingredients. You can add olives, pine nuts, artichokes, etc.