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Ingredients

• 2 tbsp grated parm cheese (I used cup shredded parm mixture)
• 1 tbsp red-wine vinegar (more to balance out yogurt)
• 1 tsp grated lemon zest (I substituted a smidge of lemon extract instead because I am lazy)
• 4 tsp olive oil (more to balance out yogurt)
• 1 garlic clove, minced
• 1/2 tsp salt (I left this out)
• 1/4 tsp pepper
• 2 cups cooked rotelle
• 1 cup small broccoli florets, steamed to tender-crisp
• 1 cup small cauliflower florets, steamed to tender-crisp
• 12 cherry tomatoes, halved
• 1/4cup shredded fresh basil
• 1/2 red onion, finely chopped (I recommend less)
• 1 small container of plain fat-free yogurt

Description

Bakespace