1 1/4 c. uncooked tri color spiral pasta
1/4 c. reduced sodium chicken or vegetable broth
3 Tbsp. red wine vinegar or apple cider vinegar
1 Tbsp. canola oil
1 garlic clove, minced
1 tsp. sugar
1 tsp. dried basil
1/2 tsp. salt
2 c. broccoli florets
1 c. halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 c. grated Parmesan cheese

Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add the pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat. Yield: 8 servings.