INGREDIENTS
1 cup
Baby carrots (sliced or matchstix carrots), petite
1 tbsp
Basil
1 cup
Bell peppers, miniature yellow
1 cup
Broccoli florets
1 cup
Celery
1 cup
Grape tomatoes
1/2 cup
Green onions
1 tbsp
Oregano
1 cup
Sunburst cherry tomatoes, yellow
1 cup
Zucchini
1 cup
Ripe olives
1
box Tri-colored rotini pasta, cooked and drained
1 tsp
Black pepper, ground
1 tsp
Sea salt
1/2 cup
Sugar
3/4 cup
Olive oil
2/3 cup
White wine vinegar
1 cup
Provolone cheese
1 2/3 cups
Vermont extra sharp white cheddar cheese (cubed)