Source: dLife

Pasta with broccoli, zucchini, red pepper, and tomato with a tomato/vinegar based dressing.

Servings

2 tbsp cider vinegar
2 tbsp tomato sauce
2 tsp sugar (may use sugar substitute)
2 tbsp olive oil
1 medium garlic cloves , minced
0.25 tsp marjoram, leaves, ground
0.25 tsp dried basil
0.25 tsp salt , or to taste
8 oz dry penne pasta (or other type of pasta)
1 large tomato , cubed
1 small zucchini , cubed
1 medium red bell peppers , or yellow, seeded & chopped
1 cup fresh broccoli florets , or cauliflower

1 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.
2 Cook the pasta according to package directions. Transfer to a colander and rinse under cold, running water. Drain.
3 Meanwhile, add the tomatoes, zucchini, pepper and broccoli to the bowl with the dressing. Stir to mix well.
4 Stir in pasta. Serve immediately or cover and refrigerate 1 hour or up to 36 hours before serving. Stir before serving.