Cold pasta and vegetable salad.
- Cook first 5 vegetables in boiling salted water (2 quarts water, 1 teaspoon salt) until crisp tender (2-3 minutes for cauliflower, 1 minute for broccoli, 1-2 minutes for squash, 4 minutes for green beans). Drain, cool immediately in cold water. Drain on paper towels. Peel, seed and cut tomatoes into 1inch pieces. In skillet, heat olive oil; saute garlic 30 seconds. Stir in tomatoes, salt, sugar and pepper. Cook 2 minutes. Cook macaroni in boiling salted water (2 quarts water, 1 teaspoon salt) until al dente (about 6 minutes). Drain, rinse briefly in cold water; drain well. Place slightly warm macaroni in large bowl; toss with Italian dressing. Toss in vegetables, tomatoes and basil. Refrigerate, covered, several hours to blend flavors.