Veggie Pasta Salad

I can only say how many times that my husband and I are trying to watch what we eat!  For fear of really boring you, I will steer away from that line of thought today. :)

Instead, I will say that we have been focusing on quick meals.  This meal is definitely that... especially if you have another "chopper" in the kitchen. :)  My husband and I agreed that it is a really nice, light tasting pasta, but it needs a "little something". Because we were both really hungry, we didn't bother trying to figure it out.  Let me know what you would do to give it a little "mmmff".  

So for a quick (and healthy ;) meal, give it a try.  Don't forget to comment on how to make it better.  I love suggestions!!! :)

VEGGIE PASTA SALAD

1/4 cup white wine vinegar

2 T. extra virgin olive oil

16 ounces of whole wheat fusilli, cooked

1 tsp. dried basil

1 tsp. dried oregano

3 kosher pickles, chopped

1 red pepper, chopped

1 green pepper, chopped

1 yellow pepper, chopped

3 stalks celery, chopped

1/2 cup grated carrots

2 T. dijon mustard

DIRECTIONS

1.  In a bowl, whisk white wine vinegar and oil.  Set aside.

2. In a large bowl, add fusilli, vinegar and oil mixure, and dried spices.  Mix with a large spatula.

3. Add chopped veggies. 

4. Add 2 T. mustard.  Mix well.  Chill and serve!

EASY!!!