6 oz. bow tie or rotini pasta (uncooked)
2 c. small broccoli florets
1 c. thin diagonally sliced carrots
3 oz. sliced Genoa salami, cut into thin strips
1/2 c. olive oil
1/4 c. red wine or balsamic vinegar
1 clove garlic, minced
1 tsp. crushed basil
1 tsp. each salt and pepper
2 c. cherry tomato halves or chopped plum tomatoes
2 c. (8 oz.) Italian blend shredded cheese

Cook pasta; rinse in cold water. In a large bowl, combine pasta, vegetables and salami. Combine oil, vinegar, salt and pepper and add to the pasta mixture. Toss well. Cover and chill at least 2 hours.

If you are chilling overnight, do not add tomatoes at this point, but add the next day. Just before serving, add cheese and toss well.