TOMATO HERB PASTA SALAD
2 ½ C. RAINBOW PENNE RIGATE (8 oz.)
1-14½ oz. CAN DICED TOMATOES WITH THE JUICE
¼ C. WHITE WINE VINEGAR
2 T. OLIVE OIL
½ t. DRIED DILL WEED OR BASIL
½ t. SUGAR
½ t. SALT
½ t. PEPPER
1 sm. CLOVE GARLIC-MINCED
½ sm. RED ONION-THINLY SLICED
½ C. SLICED CUCUMBER-SLICED
½ C. CELERY-SLICED
½ C. CARROT-SLICED
Cook pasta as pkg directs; drain and rinse well with cold water; drain and set aside. In a large bowl, combine tomatoes with juice, wine vinegar, olive oil, dill wed, sugar, salt, pepper, and garlic; stir well.
Stir in pasta, onion and remaining vegetables.
Serves 6