Garden Herb Pasta Salad

1 cup herb vinegar (recipe follows)
3 tablespoons honey
1/2 cup olive oil
1 cup rotini pasta
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped zucchini
1/2 cup sliced black olives, drained
3 tablespoons chopped, fresh chives
3 tablespoons chopped fresh Italian parsley
1 1/2 cups chopped, fresh basil
1 tablespoon chopped, fresh thyme
1 tablespoon chopped, fresh oregano
1 1/2 cups diced pepperoni (optional)
1/2 cup sliced fresh carrots
Bonnie's Herb Vinaigrette (recipe follows)

To prepare vinaigrette, combine the vinegar, honey and olive oil in a jar with lid or small mixing bowl; shake or whisk to combine. Will keep, refrigerated, for 2 weeks.

Prepare the pasta according to package directions. Drain and cool pasta. In a large serving bowl, combine pasta with the remaining ingredients and enough vinaigrette to moisten mixture. Refrigerate until ready to serve. Makes 4 to 6 servings.

HERB VINEGAR: In a pot over medium heat, heat 4 cups red-wine vinegar until steam rises (do not boil). Add 1 cup fresh herbs of choice (leaves and stems of basil, oregano and rosemary, or others) and 1 peeled and smashed garlic clove. Continue to heat for 3 minutes (do not boil). Transfer to a sterile container. Strain out herbs before use in recipe. Store, refrigerated, for up to 6 months. Makes about 4 cups.


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