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How to make it

  • Fill a large pot 3/4 full with water and bring to a boil.
  • Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.
  • Drain the pasta throroughly.
  • Place pasta in a large serving bowl.
  • In a large skillet, heat the chicken broth over medium heat.
  • Add the garlic, onions and tomatoes.
  • Saute until the onions are transparent, about 5 minutes.
  • Add the remaining vegetables and saute until tendercrisp, about 5 minutes.
  • Stir in the basil and oregano.
  • Add the vegetable mixture to the pasta.
  • Toss to mix evenly.
  • Cover and refridgerate until well chilled, about 1 hour.
  • Place lettuce leaves on individual plates.
  • Top with the pasta salad and serve immediately.

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