1/2 (16 oz.) box pasta (like penne, fusilli, or farfalle)
1 cup cherry tomatoes, halved
1/2 cup green bell pepper, sliced
1/2 cup red bell pepper, sliced
1/4 cup scallions, thinly sliced
1/8 cup chives, chopped
1/4 cup red onion, thinly sliced
3 cloves garlic, minced
1 cup mixed greens (such as arugula, spinach, and/or lettuce)
1/2 cup homemade Italian vinaigrette (see below)
2 tbsp. fresh basil, finely chopped
2 tbsp. fresh parsley, finely chopped
salt and pepper, to taste
grated Parmesan cheese, for serving (optional)

HOMEMADE ITALIAN VINAIGRETTE:

1/4 cup extra virgin olive oil
1/4 cup Sherry red wine vinegar
1 tsp. Dijon mustard
1 tsp. honey
salt and pepper, to taste

Cook the pasta according to package instructions until al denté. Drain and rinse under cold running water to stop the cooking process. Set aside to cool completely.

In a small bowl, whisk together the extra virgin olive oil, Sherry red wine vinegar, Dijon mustard, honey, salt, and pepper to create the homemade Italian vinaigrette.

In a large bowl, combine the cooled pasta, cherry tomatoes, green and red bell peppers, scallions, chives, and red onion. Add the minced garlic and mix well.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. If preparing ahead of time, store in the refrigerator for up to 3 days.

Before serving, give the salad a final toss with the vinaigrette and crumble some grated Parmesan cheese on top, if desired.

Serve chilled or at room temperature, depending on your preference.

Submitted by: Belle