Step 1

Cook your pasta according to the directions on the package.

Step 2

Make the balsamic dressing by mixing 1/3 cup olive oil, 1/3 cup balsamic vinegar, 2 tablespoons maple syrup, and 2 cloves of minced garlic. Stir and set aside.

Step 3

Wash and cut up 4-6 cups of veggies of your choice.

Step 4

In a large pot, sauté red onions in 1 tablespoon of olive oil over low heat for 5 minutes to bring out their sweetness.

Step 5

Toss in veggies of choice (except for the cherry tomatoes and spinach), sprinkle with salt, and sauté over medium heat for about 3-4 minutes.

Step 6

Add cherry tomatoes and sauté for about 2 minutes.

Step 7

Add the balsamic dressing and simmer for 3-4 more minutes until the liquid starts to boil.

Step 8

Turn off the heat and toss in the cooked and drained pasta and a bag of baby spinach. Stir well and cover for a few minutes until the spinach wilts.

Step 9

Serve warm for a hot meal or place in the fridge for a cold pasta salad. It is also delicious topped with some vegan feta cheese!