Salad:

8 ounces pasta shells
1 tablespoon vegetable oil
1 cup chopped fresh tomatoes
1/2 cup cucumber , seeded and cubed
1/2 cup zucchini , sliced and halved
1/2 red bell pepper , seeded and julienne
1 tablespoon white onion , diced
1 tablespoon olive oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lime juice
1 teaspoon of basil leaves , cut and finely diced
1 garlic clove , minced

romaine lettuce leaves

Salad Jazz:

1-2 teaspoons Wiley’s Tomato Basil Salad Jazz

Cook pasta in water until tender. Discard pasta water and rinse pasta in colander under cold water. Mix with tablespoon vegetable oil and pour into sealable container. Cover and chill.

In separate larger bowl, combine tomatoes, cucumbers, zucchini, bell pepper, and onion. In small bowl combine red wine vinegar, olive oil, sugar, lime juice, basil. Once blended, pour over pasta salad, cover and marinate in refrigerator overnight.

To serve, place romaine lettuce around bowls perimeter. In separate bowl mix pasta with marinated vegetables. Toss lightly. Arrange pasta and vegetable mix on lettuce leaves. Sprinkle salad with 1-2 teaspoons of Wiley’s Tomato Basil Salad Jazz and serve.