• Cook Pasta as instructed on bag
  

While pasta is cooking:

• Cut up cauliflower into bite size pieces
  
• Cut up broccoli into bite size pieces
• Steam cauliflower and broccoli for 4 minutes in boiling water in pot on stove
  
• Dice onion
  
• Cut cucumber into bite size pieces
  
• Once pasta is done cooking - drain and set aside
  

Make Dressing:

• Measure and pour olive oil into small mixing bowl
  
• Add red wine vinegar to bowl
  
• Add minced garlic
  
• Add pinch oregano
  
• Add pinch basil
• Stir to mix ingredients
  
• Pour pasta into a large bowl
  
• One by one add veggies - stirring with a wooden spoon after each addition
  
• Add grated parmesan cheese and stir again
  
• Pour dressing into pasta salad and gently toss with wooden spoon
  
• Pour pasta salad into serving bowl
  
• Chill in refrigerator until ready to serve - can be served immediately at room temperature as well.
• Store leftovers in an airtight container in refrigerator for up to 3 days