Sunday Vegan Pasta Salad

Quick Note: You can double the amount of your veggies, this will add more nutritional value, I like to double the amount or basil and mushrooms; only because they are two of my favorite additions in this recipe.

1box Veggie Tri-Colored Rotini fully cooked not al dente
1ea Yellow Squash medium diced
1ea Zucchini medium diced
1pkg Button Mushroom or baby portabellas sliced
2sprigs Fresh Basil julienne- sliced thin strings
1ea 8oz Jar Julienne Sundried Tomatoes with oil
2ea Heads of Garlic roasted and mashed
Salt and pepper

Heat large wok or sauté pan on medium high heat, add approximately 2 tablespoons of the oil from your jar of sundried tomatoes. You'll see the oil start to shimmer, that's your green light to add all your veggies: zucchini, squash mushrooms: allow the veggies to brown in the pan, this will happen a lot faster if you hold back the urge to continually mix the pot. Once veggies are fully cooked and beautifully golden browned add your mashed roasted garlic, the whole jar of sundried tomatoes, pasta, basil, and Salt and pepper to taste.

Side Note: You can add just a bit of red pepper flakes and balsamic vinegar to zest up and next day leftovers.