Picnic pasta salad

Spring and summer mean BBQs and potluck parties.  This season, skip the boxed mac and cheese and bring something interesting!  Start with whole grain pasta (or quinoa if you need something gluten-free).  Add lots of vegetables for color such as bell peppers, broccoli, spinach and cherry tomatoes.  Skip the store-bought dressing and try something fresh with more flavor and less sodium.  Your guests will be glad you did!Ingredients4 cups cooked whole wheat elbow or bowtie pasta (2 cups dry)1 cup chopped broccoli1 cup cherry tomatoes (halved)1 cup chopped spinach1 cup chopped bell pepper (orange or yellow)Dressing:1/4 cup olive oil1/4 red wine vinegar3 Tbsp. fresh basil, chopped2 Tbsp. feta cheeseDirections:In a large bowl, mix pasta with broccoli, peppers, tomatoes and spinach.Whisk olive oil and vinegar together, then mix basil and feta cheese in.Makes 8 (1 cup) servings.  Nutrition facts per serving: 286 calories, 9 grams fat, 44 grams carbohydrate, 5.7 grams fiber, 8.3 gm protein, 4 mg cholesterol, 68 mg sodium.