1 lb. pasta of choice
2 cups chopped scallions
2/3 cup carrots, finely sliced into 1" long pieces
2/3 cup broccoli florets
½ cup celery, thinly sliced on the diagonal
2 large tomatoes, seeded and diced
salt and freshly-ground pepper
¾ cup SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico
Cook pasta in large pot of salted boiling water. Set aside.
Steam carrots until tender-crisp. Steam broccoli until bright green and tender.
In a large bowl, mix all ingredients together with SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico. Add freshly ground pepper to taste.
Serve immediately or at room temperature.