warm balsamic pasta salad

1-1/2 L (6 c.) warm cooked Western Family Rotini (1L/ 4 c. uncooked)
1 onion, thinly sliced
1 medium red pepper, julienned
500 mL (2 c.) sliced mushrooms
500 mL (2 c.) sliced zucchini
25 mL (2 tbsp.) fresh basil
2 mL (1/2 tsp.) each salt and pepper
50 mL (1/4 c.) Western Family Parmesan Cheese
Dressing:
50 mL (1/4 c.) Western Classics Balsamic Vinegar
50 mL (1/4 c.) Western Family Tomato Juice
2 garlic cloves, minced
2 mL (1/2 tsp.) sugar
5 mL (1 tsp.) Western Family Dijon Mustard
50 mL (1/4 c.) Western Family Olive Oil

1. Place pasta in large bowl.

2. Dressing: In small bowl, mix together balsamic vinegar, tomato juice, garlic, sugar, mustard and oil.

3. In skillet, heat 25 mL (2 tbsp.) of the dressing over medium heat; cook onions and red pepper, stirring often and adding a little more dressing if necessary, for 5 minutes or until softened. Add to pasta.

4. Add another 25 mL (2 tbsp.) dressing; cook mushrooms and zucchini until well browned and tender. Turn off heat; add remaining dressing, stir well. Add to pasta mixture along with basil, salt and pepper. Toss well.

Serve warm sprinkled with Parmesan.

Makes 4 to 6 servings.

Nutritional Analysis:
Per serving: Cal: 339kcal; Fat: 11.4g; Carbohydrate: 49.4g; Fiber: 3.1g; Protein: 10.7g