Garden Pasta Salad

Campanelle Pasta                                             8 oz

Olive oil                                                            1 T.

Water                                                               2 quarts

Ice water                                                          3 quarts

Salt                                                                  1 T.

Onion, small dice                                              1 small-medium

Tomato, chopped                                             2 medium

Cucumber, med. dice                                        1 medium

Cabbage. Sliced thin                                         ¼ cup

Pepper , med. dice                                           1 medium

Red wine Vinegar                                             `2 T.

Extra Virgin Olive oil                                                     6 T.

Salt                                                                  tt

Pepper                                                             tt

Basil, thinly sliced                                              3 T.

Parsley, chopped                                              3 T.

1. Bring water to boil, add salt and pasta.  Cook for 2 to 3 minutes
2. Drain water; shock pasta in ice water.  Drain and add olive oil.  Set aside
3. Prep all vegetables.
4. Dressing:  Combine vinegar, salt, and pepper in a bowl.  Add olive oil slowly while continuously whisking to create an emulsion.  Taste.  Adjust seasonings
5. Combine pasta, vegetables, and herbs. Add dressing.  Stir lightly.  Enjoy