2 Tbsp cider vinegar
2 Tbsp tomato sauce
2 tsp sugar (may use sugar substitute)
2 Tbsp olive oil
1 garlic clove, minced
1/4 tsp dried marjoram leaves
1/4 tsp basil
1/4 tsp salt, or to taste (optional)
1 cup uncooked penne or similarly shaped pasta
1 large tomato, cubed
1 small zucchini, cubed
1 medium red or yellow pepper, seeded & chopped
1 cup broccoli or cauliflower florets
Combine vinegar and tomato sauce in a large serving bowl;
stir to mix well. Stir in the sugar, oil, garlic, marjoram, basil and salt (if
desired). Set aside.
Cook the pasta according to package directions. Transfer to
a colander and rinse under cold, running water. Drain.
Meanwhile, add the tomatoes, zucchini, pepper and broccoli
to the bowl with the dressing. Stir to mix well. Stir in pasta. Serve
immediately or cover and refrigerate 1 hour or up to 36 hours before serving.
Stir before serving.