SUMMER SALAD
Here is our favorite pasta salad. This recipe is from the Chinaberry Cookbook,one of my all-time favorite cookbooks (only found through Chinaberry Book Service catalog, not at any bookstore).

16 oz. farfelle pasta, cooked al dente
6 Tbsp. red wine vinegar
2 Tbsp. dried basil
1/2 cup chopped fresh parsley
4 cloves garlic, crushed
1 tsp. salt
1/2 tsp. sugar
2/3 cup grated Parmesan cheese
1 cup good quality olive oil
fresh ground pepper
1 cup cherry or grape tomatoes, halved
1 cup zucchini, sliced
1 cup snow peas
1 cup sliced lightly steamed carrots

In blender, combine vinegar, basil, parsley, garlic, salt, sugar, Parmesan, and olive oil. Combine pasta, dressing, veggies, and pepper to taste.