Chopped fresh vegetables in desired amounts (I use carrots, sweet bell peppers, cauliflower, broccoli, sweet onions and celery)
Jan's Amazing Vinaigrette Base
Good quality extra-virgin olive oil
Fresh-cooked and chilled rotini pasta (or other fun shape, such as bow-tie)
Parmesan cheese

In a bowl, combine the vegetables. Toss with desired amount of the Vinaigrette Base and olive oil. When ready to serve, arrange the pasta on a serving platter, then sprinkle the Parmesan cheese over the salad, toss again, and spoon over the pasta.

Chopped salad in the vinaigrette can be prepared several days ahead — it only improves in flavor. But be sure and bring it to room temperature before serving.