INGREDIENTS
1 lb
fusilli (I use Tinkyada’s brown rice spirals)
2
sweet bell peppers
2
zucchini (about 6 inches long)
1 pint
cherry tomatoes
1/2 cup
fresh basil
1/2 cup
feta cheese
1 tbsp
olive oil
1 clove
garlic, crushed (I use a microplane)
Coarse Salt
4 tbsp
balsamic vinegar
5 tbsp
olive oil
1 clove
garlic, crushed
Salt and Pepper