* Scrubbed and sliced into thin matchsticks.
This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill. The salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor.
BASIC DRESSING: 1 c extra-virgin olive oil; 2 t Honey; 2/3 c brown rice vinegar; freshly ground black pepper or 1 t Salt; 1 garlic clove, mashed
Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. Makes a little less than 2 cups.