Veggie Pasta Salad

The first English language published salad book was John Evelyn's "Acetaria"(1699; 1982) . Evelyn defined salad or "sallet"as "a particular Composition of certain Crude and fresh herbs, such as usually are, or may safely be eaten with some Acetous Juice, Oyl, Salt, &c., to give them a grateful Gust and Vehicle." Enjoy the gust and vehicle of these healthy ingredients!
1 pound (16 oz) rotini or shell pasta (try whole wheat varieties)
1 bottle (8 oz) Balsamic Vinaigrette Dressing
4-5 cups chopped assorted vegetables: carrots, red onion, and green bell pepper.
1 cup grape sized tomatoes or chopped tomatoes
4 oz. mozzarella cheese, cut in tiny chunks
Cook pasta in lightly salted water for 8 minutes (14 minutes, for whole wheat); rinse with cold water and drain.
In a large bowl, combine pasta, salad dressing, cheese and seasoning.
Toss in vegetables.
Cover and refrigerate for 4 hours or more.
Stir again before serving. Makes 8-10 servings.
*Read the labels of dressing bottles. Look for canola or olive oil, high in mood-elevating, heart healthy, stomach satiating Omega-3 fatty acids.