12 oz tri-color rotini pasta
2 cups brocolli blanched
1 red pepper cut into cubes
1/2 cup red onion chopped
2 stalks celery chopped
1 cucumber seeded and cut into cubes
1 cup frozen corn
20 grape tomatoes cut in half

Dressing

1/3 cup red wine vinegar
1/4 cup olive oil
1/2 t red pepper flakes
1/2 t dried basil
1/4 t pepper
1/2 t salt

Cook pasta until it's al dente and run cold water over it to stop cooking.
Mix all ingredients together for the dressing and pour over the pasta and
vegetables. Add parmesan cheese if wanted.