INGREDIENTS:

2 med. tomatoes, seeded and diced
2 celery stalks, diced
1/4 sweet red pepper, diced
1/4 yellow pepper, diced
1/4 lb. cucumber, peeled, seeded and diced
3 tbsp. capers
1 shallot, diced
1/8 tsp. ground black pepper
2 1/2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
2 tbsp. minced fresh herbs
12 oz. pasta

DIRECTIONS:

1. In a large bowl, combine the tomatoes, celery, red pepper, yellow pepper, cucumber, capers, shallot and black pepper.
2. In a small bowl, whisk 2 tablespoons vinegar, mustard and herbs. Pour over vegetables and toss gently to combine. Marinate 1 hour. Taste and add more vinegar if desired.

3. Cook the pasta in a large pot of boiling water until just tender. Drain and toss with the vegetables. Serves 4 to 6.

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