Linguine with Vegetable Medley

In a mixing bowl toss the vegetables with 1 tbsp white wine vinegar, 1 tbsp parsley, 2 tbsp freshly chopped basil, 1 clove of finely chopped garlic, and 2 tbsp olive oil. Adjust olive oil and vinegar to taste.

Mix together thoroughly, sampling as much as possible to...uh...make sure it taste right. We're shooting for a taste that runs parallel to the tomatoes, with an accent of cucumber sweetness to pick up the pasta with olive oil. Stir everything together, cover, and let cool.

Boil fresh pasta for a few minutes. Really, use fresh pasta. Not to say that Buitoni or whatever is fresh, but try your best. Fresh is tastier.

Strain the linguine pasta and stir in olive oil or butter to coat. Top with your veggies. The linguine pasta with veggie/fruits was very light when mixed together. The cucumber taste outweighed the tomato, but yet kept the whole side fresh.